Asian Noodle Salad | Foodtalk

Ingredients

• 8 ounces thin spaghetti
• 8-ounce bag julienne/shredded carrots (about 1 1/2 cups)
• 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
• 1 English cucumber, halved and sliced
• 3 scallions, sliced
• 1/2 of a bunch fresh cilantro, chopped
• 1/2 head (or more) purple / red cabbage, sliced
• 1/2 head (or more) Napa or green cabbage, sliced
• 1/2 bunch kale, leaves torn off the stalks and shredded
• 2 cups peanuts, roughly chopped, some reserved for garnishing on top of salad
• Sesame seeds, optional
• 1/2 cup olive oil
• 1/3 cup low-sodium soy sauce
• 1/4 cup oyster sauce (don’t omit!)
• 1/4 cup rice wine vinegar
• 1/4 cup brown sugar
• 3 tablespoons chopped fresh ginger
• 2 tablespoons sesame oil (I used toasted sesame oil but either is fine)
• 2 to 3 cloves garlic, chopped