| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 8 ounces thin spaghetti
- One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
- One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
- One 4-ounce bag bean sprouts (about 1 cup)
- 3 English cucumbers, halved, seeds removed and sliced
- 3 scallions, sliced
- Up to 1 bunch fresh cilantro, chopped
- 1/2 head or more napa cabbage, sliced
- 1/2 head or more purple cabbage, sliced
- 1/2 bunch kale, leaves torn off the stalks and shredded
- 2 cups peanuts, chopped
- 1/2 cup olive oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar
- 3 tablespoons chopped fresh ginger
- 2 tablespoons sesame oil
- 2 to 3 cloves garlic, chopped
Instructions
- For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
- Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
- For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
- Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It’s a very organic process.
- Transfer to a large platter and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 741 |
| Total Fat | 48 g |
| Saturated Fat | 6 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 11 g |
| Sugar | 18 g |
| Protein | 24 g |
| Cholesterol | 0 mg |
| Sodium | 954 mg |
| Serving Size | 1 of 6 servings |
| Calories | 741 |
| Total Fat | 48 g |
| Saturated Fat | 6 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 11 g |
| Sugar | 18 g |
| Protein | 24 g |
| Cholesterol | 0 mg |
| Sodium | 954 mg |
Reviews
I love this salad! It’s a summer staple. I serve it with BBQ’d Korean ribs & I use rice noodles instead.
Fantastic!!! I also added grilled chicken that I first marinated in a little bit of the dressing. Used bucatini instead of spaghetti…VERY GOOD and will repeat this one!
Superb!
Such a great recipe!!!!! Versatile I used what I had green & purple cabbage, rice noodles rather than spaghetti, cashews rather than peanuts and I topped it with spicy grilled shrimp. The dressing makes the salad ❤️
I made this according to recipe (though didn’t have Napa cabbage, just red cabbage) and added shrimp to it. Fantastic meal and tasted just as good as left overs served cold the next day! Will definitely make again. It is great to take along as a meal (picnic, at ballpark, etc).
I made this for my family for lunch and they loved it. I added chunks of chicken breast to it for extra protein. I’m definitely going to put this recipe in my box for another time!
Delicious! I cut corners and used a bag of pre chopped carrot/cabbage. Quick and simple!
Made this for Dinner last night. It’s going to be one of my togo dishes now.
Thank you Ree for another great meal.
Thank you Ree for another great meal.
I made this today and it is delicious! I added a little shrimp for an entire meal.
I will be making this salad again.
I will be making this salad again.
This is the BEST go to recipe when you need to bring something to a picnic, barbecue, party etc.
Everyone LOVES it ans asks for the recipe. I can’t tell you how many times I have made it.
I never use the oyster sauce because my husband is vegan — its perfect without it. I have cheated at times and used ground ginger when I haven’t had fresh — still great. I have made it without the kale at times. Usually i go to Trader Joes — buy the already grated carrots, purple and green cabbage and they have one with kale! When you say this is organic you are so right! THANK YOU
Everyone LOVES it ans asks for the recipe. I can’t tell you how many times I have made it.
I never use the oyster sauce because my husband is vegan — its perfect without it. I have cheated at times and used ground ginger when I haven’t had fresh — still great. I have made it without the kale at times. Usually i go to Trader Joes — buy the already grated carrots, purple and green cabbage and they have one with kale! When you say this is organic you are so right! THANK YOU