Ginger Peanut Pasta Salad
8 oz. uncooked tri-color corkscrew pasta
20 fresh pea pods
1 medium cucumber, julienned
2 medium carrots, julienned
1 medium yellow bell pepper, julienned
1/2 c. sliced green onions
¾ c. thinly sliced radishes
½ bunch fresh cilantro, chopped
1/3 c. chopped peanuts
Cook the pasta using package directions, adding peapods during the last 30 seconds. Drain and
Combine the cucumber, carrots, bell pepper, green onions, and radishes in a large bowl. Add the
pasta, pea pods and cilantro and mix well. Chill in the refrigerator.
Toss the salad with the vinaigrette in a serving bowl 30 minutes before serving. Add the peanuts
just before serving. Toss to mix well. Serves 6 to 8.
¼ c. salad oil
2 t. chili oil
¼ c. rice wine vinegar
2 T. soy sauce
2 T. sugar
2 T. grated fresh ginger
Combine the salad oil, chili oil, vinegar, soy sauce, sugar and ginger in a covered jar; shake to
mix well. Chill until serving time.