Asian Crunch Salad


3 oz. uncooked whole wheat spaghetti
1/3 cup NAKANO Seasoned Rice Vinegar
2 Tbsp. sugar
3 Tbsp. low sodium soy sauce
1 Tbsp. olive oil
1 tsp. minced garlic
1/2 cup chopped green onions
1/2 cup frozen baby peas
1/4 cup red bell pepper strips
1/4 cup chopped fresh cilantro
1 (12 oz.) package broccoli slaw
1/4 cup chopped unsalted, dry-roasted peanuts


Break pasta into 3-inch pieces; cook according to package directions, omitting salt and fat. Drain.

Combine vinegar and next 4 ingredients (through garlic) in a large bowl. Add pasta, onions, and next 4 ingredients (through slaw) to vinegar mixture; toss gently to coat. Cover and chill at least 2 hours. Top with peanuts. 

Makes 8 servings (serving size: 3/4 cup).

© 2008 Cooking Light Magazine. All Rights Reserved.

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Per serving (3/4 cup): 126 calories (30% from fat), 4.2g fat (sat 0.6g, mono 2.4g, poly 1g), 4.7g protein, 18.6g carb, 3.6g fiber, 0mg chol, 1.1mg iron, 430mg sodium, 24mg calc

Asian Crunch Salad
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