Snow Pea Sesame Salad
- Yield 8 servings
This noodle salad incorporates the classic Asian flavors of ginger, sesame and peanut to make a refreshing, but hearty lunch or potluck dish.
- 1 pound whole wheat spaghetti
- 1 pound snow pea pods
- 1/2 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 6 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons white sesame seeds, toasted
- 1/3 cup smooth peanut butter
- 2 red bell peppers, cored, seeded and thinly sliced
- 4 scallions (white and green parts), sliced diagonally
- 3 tablespoons fresh parsley, chopped
- Bring a large pot of salted water to a boil. Add snow pea pods and cook 1-2 minutes or until just tender, but still crisp. Remove peas from pot with a slotted spoon and keep the pot of water on the heat. Place the peas in an ice bath so they stop cooking and maintain their vibrant green color.
- Bring water to a boil again and add the spaghetti. Cook spaghetti according to package directions. Drain and set aside.
- In a medium bowl, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, peanut butter and 2 tablespoons of the sesame seeds.
- In a large bowl, combine the spaghetti, snow peas, peppers and scallions. Bit by bit, toss in the dressing over to the spaghetti mixture to taste.
- Add the remaining 1 tablespoon of sesame seeds and the parsley and toss until mixed.