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Serves 6
  • 8 ounces Linguine pasta
  • 2 green onions, sliced
  • 1 cup matchbox carrots
  • 1 red bell pepper, diced
  • 1/4 cup chopped celery
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup light brown sugar
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sweet chili sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon dried ginger (or 1 teaspoon chopped fresh ginger)
  • 1 – Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.
  • 2 – Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.
  • 3 – In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.)
  • This recipe doubles and triples easily if feeding a large crowd.

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