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Serves 4
INGREDIENTS
2 oz Spaghetti Noodles
1 cup Shredded Purple Cabbage
1 cup Edamame
2 medium Carrots, shredded
1 Red Bell Pepper, diced
4 Scallions, sliced
¼ cup Hoisin sauce
4 tsp Sesame Oil
½ cup Rice Vinegar
¼ cup Soy Sauce
2 tsp Honey
8 tsp Lime Juice
1 tsp fresh Ginger, minced
2 tsp Sesame Seeds, toasted, divided
½ cup Peanuts, chopped
INSTRUCTIONS
Cook spaghetti noodles in boiling salted water until al dente, drain and set aside.
In a small bowl add the hoisin, sesame oil, vinegar, soy sauce, honey, lime juice, ginger and 1 teaspoon sesame seeds. Whisk until combined.
Add cooled noodles to a large bowl with the vegetables, pour over dressing and toss to coat.
Divide into 4 containers, sprinkle peanuts and remaining sesame seeds. Pack with extra dressing on the side.
* For more jarred recipes, check out Cat Cora's Chicken Taco Jar and Cat Cora's Jarred Chicken Caesar Salad.
