Aug 15, 2020
Crunchy Spaghetti Asian Salad

Ingredients
- 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
Instructions
- 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