Spicy Spaghetti Ginger Salad (Asian)

I first had this at a YMCA walkaton in the year of 1998. Very simple and tasty.

• Ready In: 30 mins
• Serves: 4-5

Ingredients

• Ginger Dressing Ingredients

• 1⁄4 cup  unseasoned rice vinegar
• 2  tablespoons tamari soy sauce
• 2  teaspoons  fresh minced gingerroot
• 1  fresh minced garlic clove
• 1⁄4 teaspoon white sugar
• 1⁄2 cup canola oil
• 2  teaspoons  sesame oil
• 1 -2  dash crushed red pepper flakes, flakes dried

• Salad Ingredients

• 14  ounces  thin spaghetti or 14  ounces  vermicelli, cooked al dente and then cooled under cold water so it will not stick together
• 4  cups  shredded red cabbage
• 1⁄2  fresh sliced green onion, sliced long and thin
• 1  medium red bell pepper, sliced long and thin
• 1  cooked chicken breast, shredded
• 1⁄3 cup flat-leaf Italian parsley, chopped fine
•  salt and pepper
• 1⁄2 cup  dry roasted peanuts

Directions

1. Make dressing; Combine vinegar, soy, ginger, garlic, sugar and pepper flakes.
2. Whisk in both oils.
3. Chill in a measure until needed.
4. Place the cooked pasta, cabbage, onions, peppers, and chicken, and tosss lightly to combine in a large bowl.
5. Chill until serving time.
6. At serving time, add the dressing and the peanuts, toss.
7. Season with salt and pepper and toss once more.