Oriental Pasta Salad

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Oriental Pasta Salad

 

5 cups cooked spaghetti (approx. 3/4 pound uncooked)

1 tablespoon peanut or sesame oil

1/2 cup sliced green onions

1 carrot, sliced

1 stalk celery, sliced

1 cup shredded cabbage

2 tablespoons packed brown sugar

2 tablespoon reduced sodium soy sauce

2 teaspoons corn starch

1/4 teaspoon ground ginger

1/4 cup vegetable broth

3 tablespoon toasted sesame seeds

 

Heat oil in a large nonstick skillet over medium heat until hot. Add

onions, carrots, celery and cabbage and cook until tender.

Combine remaining ingredients except sesame seeds and mix until

dissolved. Combine pasta and vegetable mixture. Add dressing and toss to

coat. Sprinkle with sesame seeds, cover and refrigerate. Serves 8.

 

 

A mother of 7, I need to lay down.

 

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