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Categories:
salad oil rice vinegar sugar soy sauce gingerroot Tabasco sauce macaroni fresh pea pods cucumber carrots yellow peppers thin green onion fresh parsley peanuts
Viewed: 43 - Published at: 6 years agoIngredients
- 14 cup salad oil
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon grated gingerroot
- 3 dashes Tabasco sauce or 3 dashes hot pepper sauce
- 8 ounces corkscrew macaroni
- 20 fresh pea pods, trimmed
- 1 small cucumber, quartered lengthwise and sliced
- 2 medium carrots, cut into long strips
- 1 medium yellow peppers or 1 medium green pepper, cut into strips
- 34 cup thin sliced radish
- 12 cup green onion, sliced
- 3 tablespoons fresh parsley
- 13 cup chopped peanuts
Method
- Dressing:.
- Mix all ingredients in jar and shake to combine.
- if desired, chill up to 3 days.
- Salad:.
- cook macaromi according to package.
- During last 30 seconds of cooking add pea pods.
- Rinse with cold water and drain well.
- Combine macaroni & peas with all other ingredients, except peanuts in large bowl.
- Add ginger dressing, toss lightly.
- Cover and chill 2-8 hours Toss and serve.
- Sprinkle peanuts on top.
- This will serve 6, or 12 side dish servings.
