RECIPE OF THE MONTH
For the Sesame Dressing
¼ cup reduced sodium soy sauce or Tamari
2 tablespoons honey or agave, brown sugar, or maple syrup
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger root Ingredients
For the Noodle Salad
8 ounces spaghetti noodles
3 cups broccoli slaw
1 cup thinly sliced red or yellow bell pepper
½ cup sliced green onions
½ cup chopped cilantro optional
1 tablespoon sesame seeds optional
½ teaspoon crushed red pepper flakes optional
Instructions
To prepare the dressing, whisk together ¼ cup reduced sodium soy sauce, 2 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, 1 teaspoon grated ginger root, and ½ teaspoon crushed red pepper flakes together in a large mixing bowl. Set aside
Bring a large pot of water to a rapid boil. Add a large pinch of salt and 8 ounces spaghetti noodles to the water once boiling. Cook the noodles according to package directions. Once the noodles are cooked, drain well in a colander but do not rinse the noodles.
Add the pasta to the large bowl with the prepared dressing and toss to coat. Allow the noodles to cool slightly (10-15 minutes) before adding the vegetables.
Add the 3 cups broccoli slaw, 1 cup thinly sliced red or yellow bell pepper , ½ cup sliced green onions, and ½ cup chopped cilantro, if using, to the noodles and toss to combine.
Cover and refrigerate for at least 1 hour or up to 8 hours before serving.
Before serving, add 1 tablespoon sesame seeds, toss, and serve.
