Crunchy Spaghetti Asian Salad

Print Recipe

Crunchy Spaghetti Asian Salad


  • 1 package Cappello's Spaghetti, thawed
  • 2 cups shredded cabbage
  • 1 1/2 cup shredded carrots
  • 1/3 cup sunflower seeds
  • 1/2 cup slivered almonds
  • 2 green onions, thinly sliced
  • 1/4 cup avocado oil
  • 1/3 cup rice wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste


  • Preheat oven to 400 F.
  • Lay the spaghetti onto a baking sheet in a single layer, being sure not to leave them too thick or they won't cook properly.
  • Bake for 5 minutes, flipping halfway through. Note: the strands towards the edges of the pan will brown fastest, keep an eye on them to make sure they don't burn.
  • Allow to cool then break the pasta into 1/2-1 inch pieces.
  • Whisk together the oil, vinegar, honey, soy sauce and garlic powder; taste and season to your liking.
  • In a medium bowl, add in the cabbage, carrots, sunflower seeds, almonds, green onions and crunchy spaghetti then top with the dressing and toss to coat.
  • Make this ahead so the spaghetti softens and soaks up the dressing or toss together last minute to leave the spaghetti crunchy.

Kids Can Do

  • Whisk the dressing
  • Break apart the dried pasta
  • Mix the salad together