First and foremost, I am not the creator of this recipe but I did tweak the original a bit to my liking. The first time I made this, I was so IMPRESSED I drove some to my very dear friend of mine Brittany. After she tried it and confirmed it was indeed as good as I thought it was. Her daughter Vanessa (who is a teenager, so you know she will be honest…..if it sucks) walked in the room and even she loved it! Turns out…Yep it really is that good. Thanks Brit and V for being such trusting taste testers for me!! I really appreciate it!
- 1lb Whole Wheat Spaghetti
- 1 Head Green Cabbage
- 1/2 Head Red Cabbage
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 4 Green Onions
- 1 Bunch of Cilantro
- 3 Cloves of Garlic, Minced
- 1/2c Olive Oil
- 1/2c Soy Sauce
- 4tbsp Splenda Brown Sugar
- 2 tbsp Lime Juice
- 5 tbsp Grated Fresh Ginger
- 2 Tbsp Sesame Oil
1. Boil spaghetti in salted water according to the package directions. Drain.
Rinse with cold water, drizzle lightly with olive oil and toss to keep from sticking.
Pop in the fridge to cool.
2. Shred cabbage, put in a VERY LARGE mixing bowl. (There is no bowl too large)
3. Dice green onions, bell peppers, cilantro, Add to cabbage.
4. In a small bowl whisk together: garlic, olive oil, soy sauce, brown sugar
lemon juice, ginger, sesame oil.
5. Add cold pasta to veggies in (not sure if I can stress this enough) a VERY
LARGE MIXING BOWL. Pour dressing over the top and toss.
6. Keep tossing
7. Keep tossing. It takes a while to get everything mixed evenly.
8. Serve. This is roughly 10 servings or so!
HAPPY EATING!
Who Feeds These Guys??? 