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