The dressing can also be used for Chinese chicken salad or as a basting sauce for grilled steaks or chops. Look for rice vinegar in the Asian foods section of the supermarket.
Recipe information
Yield
Makes 4 servings
Ingredients
8 ounces spaghetti, broken in half
4 teaspoons oriental sesame oil
1 cup shredded carrot
1/2 red bell pepper, very thinly sliced
1 cup matchstick-size strips peeled jicama
1 cup (packed) spinach leaves (about 1 ounce), thinly sliced
3 tablespoons thick teriyaki marinade
3 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon minced garlic
Preparation
Step 1
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.
Step 2
Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.
Step 3
Divide salad among bowls and serve.
