8 oz. cooked thin spaghetti (I used Barilla Plus)
1 c frozen baby peas, thawed
1/3 c sliced peeled carrot
1/4 c chopped red bell pepper (other colors will do, too)
3 green onions, sliced
Dressing:
1/3 c light soy sauce
2 T canola oil
2 T rice vinegar
2 t sesame oil
2 cloves garlic, minced
1 T brown sugar
1 t grated fresh ginger
1/4 t red pepper flakes
Put salad ingredients in a large bowl. Whisk together dressing ingredients in a small bowl and pour over salad. Toss to combine. Chill. Serves 4-6.
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