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.
Turn this zesty side dish into a hearty entrée by adding cooked shrimp or chicken.
Yield: Makes 6 servings
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Total: 1 Hour
Amount per serving
- Calories: 219
- Calories from fat: 0.0%
- Fat: 8g
- Saturated fat: 0.8g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 2.5g
- Protein: 6.7g
- Carbohydrate: 33.8g
- Fiber: 5.4g
- Cholesterol: 0.0mg
- Iron: 1.8mg
- Sodium: 324mg
- Calcium: 44mg
- 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
- 1. Whisk together vinegar and 1 Tbsp. sugar in a bowl. Add onion, and let stand 30 minutes; drain, reserving 2 Tbsp. vinegar mixture.
- 2. Prepare pasta according to package directions.
- 3. 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.
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