Oriental Pasta Salad
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Very easy to assemble. Only 15 minutes preparation time. Enjoy this pasta salad - Oriental style.
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Vermicelli (thin string pasta)
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6 ounce
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170 gr.
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Boiling water
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6 cups
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1.5 L
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Salt
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1 1/2 tsp.
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7 mL
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Very thinly sliced green or purple cabbage
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3 cups
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750 mL
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Canned sliced water chestnuts, drained
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8 ounce
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227 mL
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Celery rib, thinly sliced on the diagonal
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1
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1
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Red or yellow pepper, thinly sliced into 2 inch (5 cm) lengths
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1
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1
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Thinly sliced fresh mushrooms
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1 cup
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250 mL
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Green onions, thinly sliced
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2
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2
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Rice vinegar
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3 tbsp.
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50 mL
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Sherry (or alcohol-free sherry)
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1 tbsp.
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15 mL
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Low-sodium soy sauce
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1 tbsp.
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15 mL
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Hoisin sauce
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1 tbsp.
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15 mL
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Granulated sugar
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1 tsp.
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5 mL
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Sesame seed oil
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2 tsp.
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10 mL
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Toasted sesame seed
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2 tsp.
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10 mL
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PastaCook pasta in boiling water and salt in large saucepan for 5 to 6 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain. Place in large bowl.
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Add next 6 ingredients. Mix.
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Oriental DressingCombine all 7 ingredients in small bowl. Whisk together. Makes about 1/2 cup (125 ml) dressing. Pour over salad. Toss well. May be served immediately or covered and refrigerated to serve cold. Makes 10 cups (2.5 L).
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1 Cup (250mL):
103 Calories; 1.6 g Total Fat (0.2 g Sat., 0 mg Cholesterol); 146 mg Sodium; 3 g Protein; 9.g Carbohydrate; 2 g Dietary Fiber
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Reprinted with permission from Low-Fat Pasta © Company's Coming Publishing Limited
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