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 Bring salted water to a boil and add pasta. Cook for 5 minutes, then add carrots and continue boiling until pasta is al dente.
Drain and rinse under cold water.
In medium bowl, mix vinegar, soy sauce, honey, canola oil, mustard, sesame oil, and hot pepper sauce. Pour over pasta and toss.
Cover and refrigerate for a minimum 2 hours and maximum 24 hours.
When ready to serve, add cabbage and toss. Sprinkle with sesame seeds and serve.
If rice vinegar and Chinese cabbage are difficult to find, wine vinegar and spinach can be substituted respectively.
- 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