Ingredients
Vinaigrette:
1/4 c. rice wine vinegar
1/2 tsp sesame oil
1/4 tsp pepper
1/8 tsp salt
1/2 tsp sugar
1/2 tsp Chinese or dijon mustard
dash of grated ginger
1/2 c. vegetable oil
Salad:
1 package thin wheat spaghetti
6-8 ozs snow pea pods
1/2 tsp grated ginger
1 clove garlic, crushed
Small bunch cilantro, finely chopped
Green onion, chopped(optional)
1/2 c. soy sauce
4 chicken breasts, cooked and cubed
1 head cabbage (thinly shredded)
2 ozs crushed cashews or mixed nuts
Preparation
To prepare vinaigrette: Mix all ingredients except olive oil. Once mixed well, whisk in the olive oil.
To prepare salad: Cook pasta according to directions, until al dente. Drain and toss with ¼ cup of the soy sauce. Sauté pea pods with remaining soy sauce, ginger and garlic over medium heat for 2-3 minutes. Remove from heat and add cilantro and green onions. Divide shredded cabbage onto 4 serving plates. Top cabbage with pasta. Add cubed chicken and sautéed pea pod mixture. Toss with vinaigrette, sprinkle on crushed nuts and serve.
