Asian Pasta Salad with Veggies

By Edie

  • 3 oz Pasta, linguini, dry, package , broken into 3" pieces (or fettuccine)

  • 2 Carrots, fresh, large, 7 1/4" - 8 1/2" long, USDA Commodity Commodity , julienned

  • 2 tbsp rice vinegar

  • 2 tbsp low sodium soy sauce

  • 1/2 oz honey

  • 1 tbsp canola oil

  • 1/4 tsp dry mustard

  • 1/4 tsp Oil, sesame, toasted, unrefined

  • 1 pinch hot pepper sauce (to taste)

  • 24 oz fresh shredded cabbage (Chinese style)

  • 2 tsp sesame seeds , toasted

  1. 1 Bring salted water to a boil and add pasta. Cook for 5 minutes, then add carrots and continue boiling until pasta is al dente.

  2. Drain and rinse under cold water.

  3. In medium bowl, mix vinegar, soy sauce, honey, canola oil, mustard, sesame oil, and hot pepper sauce. Pour over pasta and toss.

  4. Cover and refrigerate for a minimum 2 hours and maximum 24 hours.

  5. When ready to serve, add cabbage and toss. Sprinkle with sesame seeds and serve.

  6. Additional Information

  7. If rice vinegar and Chinese cabbage are difficult to find, wine vinegar and spinach can be substituted respectively.

Nutritional Facts

Makes 5 servings
Amount Per Serving
Calories 154.7
Total Carbs 24g
Dietary Fiber 4.5g
Sugars 7.1g
Total Fat 4g
Saturated Fat 0.3g
Unsaturated Fat 3.8g
Potassium 324.3mg
Protein 4.7g
Sodium 211.7mg
Dietary Exchanges
1 Fat
1 Starch
2 Vegetable

carbs under 30g pasta vitamin a dairy free stovetop main dish refrigerate

4 replies