Zutaten für Angel Hair Pasta Salad
- 8 ounces angel hair pasta
- Oil
- 1/4 cup sliced almonds
- 1 tablespoon sesame seeds
- 3 tablespoons olive oil
- 1 tablespoon sugar
- Apple Cider Vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Red Cabbage
- 2 scallions, chopped
- 1/2 cup chopped water chestnuts
- 2 tablespoons rice vinegar
- 2 cups shredded green cabbage
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Zubereitung von Angel Hair Pasta Salad
- Cook 8 ounces of angel hair pasta according to package directions. Drain well and rinse with cold water to stop the cooking process. Set aside to cool.
- Heat 1 tablespoon of olive oil in a small skillet over medium-low heat.
- Add 1/4 cup sliced almonds and 1 tablespoon sesame seeds to the skillet.
- Sauté until lightly browned, about 3-5 minutes. Stir frequently to prevent burning. Set aside to cool.
- In a small jar with a tight-fitting lid, whisk together 2 tablespoons olive oil, 1 tablespoon sugar, 2 tablespoons rice vinegar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper.
- Cover the jar tightly and shake well to combine the dressing.
- In a large bowl, combine 2 cups shredded green cabbage, 2 chopped scallions, and 1/2 cup chopped water chestnuts with the cooked and cooled pasta.
- Add the toasted almond and sesame seed mixture to the bowl.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately or chill for later. Garnish with extra sesame seeds or chopped scallions, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
63g
Fat
17g
Carbs
19g
