Thai Spaghetti Salad

Recipe:

1 lb. Box of Thin Spaghetti

6 Whole Green Onions Sliced

4 Red Sweet Mini Salad Peppers - Seeded and Julienned in Thin Slices

2 C. Thinly Sliced Napa Cabbage

1 English Cucumber - Seeded, Quartered and Sliced

2 C. Shredded Carrots

1 T. Chopped Cilantro

Dressing:

1/4 C. Rice Vinegar

1 T. Fresh Lime Juice

3/4 C. Ponzu Citrus Sauce

1 t. Sriracha Sauce

1 T. Hoisin Sauce

2 Cloves Mince Garlic

1 T. Toasted Sesame Oil

3 T. Canola Oil

1/2 t. Crushed Red Pepper Flakes (optional)

1. Prepare pasta, drain and rinse with cold water.

2. While pasta is cooking, chop vegetables. Then add to cooled spaghetti noodles.

3. Whisk dressing ingredients together, then pour over spaghetti and vegetables.

4. Refrigerate for at least 2 hours prior to serving but best if 4-6 hours and even better if marinated overnight.