Spaghetti-Bean Sprouts Salad

Submitted by cookCol

"I've had this recipe for so long I don't remember where it came from. A 16 ounce can of bean sprouts can be substituted for the fresh, but if you can find fresh use them."

 

• Ready In: 3hrs 20mins
• Ingredients: 15
• Serves: 8

ingredients

• 7 ounces uncooked vermicelli
• 3⁄4 cup mayonnaise
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 teaspoon prepared mustard
• 1⁄4 teaspoon garlic powder
• 1 dash white pepper
• 2 -3 cups fresh bean sprouts
• 1 (3 ounce) can sliced mushrooms, drained
• 1 medium celery rib, sliced
• 1⁄3 cup chopped green pepper
• 1 small onion, chopped
• 1 cup frozen green pea
• 1⁄2 cup cashews or 1/2 cup peanuts, coarsely chopped
• sliced radish, for garnish

directions

1. Break vermicelli into 2 inch pieces;cook as directed on package. Rinse under running cold water;drain.
2. Mix mayonnaise and next 5 ingredients in a large bowl.
3. Stir in vermicelli, bean sprouts, celery, mushrooms, green pepper, onion and peas.
4. Refrigerate at least 3 hours.
5. Stir in cashews when ready to serve.
6. Garnish with radishes.