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Asian Crunch Salad

3 oz. uncooked whole wheat spaghetti
1/3 cup seasoned Rice vinegar
2 tablespoons sugar(I used splenda)
3 tablespoons low sodium soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup chopped green onions
1/2 cup frozen baby peas
1/4 cup red bell pepper strips
1/4 cup chopped fresh cilantro
1 (12oz) package broccoli slaw or cole slaw
1/4 cup chopped unsalted dry-roasted peanuts( I let everyone add them to their own)

Break pasta into 3 inch pieces; cook according to package directions, omitting salt and fat. Drain.

Combine vinegar and next 4 ingredients(thru garlic) in large bowl. Add remaining ingredients, except peanuts, to the bowl and toss gently to coat. Cover and chill for at least 2 hours. Top with peanuts. Yields: 8 servings(3/4 cup per serving)

Calories 126, Fat 4.2 gram, fiber 3.6grams
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