Asian noodle salad
1 cup avocado or safflower or expeller pressed canola oil
1/2 cup toasted sesame oil
1/2 cup soy sauce
1 cup seasoned rice vinegar
1/2 cup organic honey
1 tablespoon ginger powder
1 tablespoon granulated garlic powder
Optional: 1 teaspoon sriracha, spicy chili sauce or red chili flakes
2 cups broccolini or broccoli, cut into narrow florets
2 pounds thin spaghetti or angel-hair pasta
2 cups sugar snap peas, cut into diagonal strips
2 cups purple cabbage, shredded
2 cups carrots, julienned
4 green scallions, diced
1 cup peanuts, crushed
1 tablespoon sesame seeds, toasted
1 tablespoon black sesame seeds
3 tablespoons oil for roasting
For the dressing: Combine all ingredients and chill.
For the salad: Preheat oven to 400 F.
Place broccolini on oiled baking sheet and cook 10-15 minutes. Set aside.
Boil pasta according to package directions.
Drain, then pour 1 cup dressing onto warm pasta and toss well until all pasta is coated in dressing.
Chill in refrigerator.
Place pasta in serving bowl, then place vegetables, nuts and seeds on top.
Just before serving, pour 1/2 cup dressing over vegetables.