Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
1/2 cup rice vinegar
1 tablespoon sugar
1/2 medium-size red onion, thinly sliced
1/2 (12-oz.) package whole grain spaghetti
2 medium tomatoes, seeded and chopped
1 large cucumber, peeled and thinly sliced into half moons
4 green onions, thinly sliced
1/3 cup firmly packed fresh mint leaves, chopped
1/3 cup firmly packed fresh cilantro leaves, chopped
1/4 cup fresh lime juice
2 tablespoons canola oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1/4 cup chopped peanuts
How to Make It
Whisk together vinegar and 1 Tbsp. sugar in a bowl. Add onion, and let stand 30 minutes; drain, reserving 2 Tbsp. vinegar mixture.
Prepare pasta according to package directions.
Place chopped tomatoes and next 9 ingredients in a serving bowl. Add hot cooked pasta, onion, and reserved vinegar mixture, gently tossing to combine. Sprinkle with peanuts. Serve immediately, or cover and chill up to 24 hours.
Note: For testing purposes only, we used Mueller's Whole Grain Spaghetti.
Made this recipe tonight for dinner. It was okay. The mint taste was a little strong, as was the cilantro. Probably would have been better without those herbs. We added chicken and shrimp, which helped. Probably will not make this again.
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