This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. —Tish Stevenson, Grand Rapids, Michigan
- 10 ounces uncooked thin spaghetti
- 1/3 cup canola oil
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon crushed red pepper flakes
- 1 pound cooked medium shrimp, peeled and deveined
- 1 package (10 ounces) julienned carrots
- 2 cups fresh sugar snap peas
- 1 large sweet red pepper, sliced
- 1/2 cup sliced green onions
- 3 tablespoons minced fresh cilantro
- 3/4 cup coarsely chopped dry roasted peanuts
- Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside.
- Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving. Yield: 8 servings.
Originally published as Szechuan Shrimp Salad in Simple & Delicious March/April 2009, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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