Szechuan Shrimp Salad

Directions

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside.
• Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving. Yield: 8 servings.

Ingredients

• 10 ounces uncooked thin spaghetti
• 1/3 cup canola oil
• 1/3 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh gingerroot
• 1/2 teaspoon crushed red pepper flakes
• 1 pound cooked medium shrimp, peeled and deveined
• 1 package (10 ounces) julienned carrots
• 2 cups fresh sugar snap peas
• 1 large sweet red pepper, sliced
• 1/2 cup sliced green onions
• 3 tablespoons minced fresh cilantro
• 3/4 cup coarsely chopped dry roasted peanuts