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1/2 450-g box angel-hair or spaghettini pasta, about a 1 1/4-in. bundle before cooking
2 to 3 carrots
2 green onions
3 to 4 cups finely shredded napa or green cabbage
1/2 cup chopped fresh coriander, or basil
250 g deli chicken slices, or turkey slices, or 2 cups shredded cooked chicken or turkey
2 tbsp vegetable oil
1 tbsp dark sesame oil
2 garlic cloves, minced
1 tbsp fish sauce, optional
1 tsp granulated sugar
1/2 tsp hot-red-chili-flakes
1 lime
Bring a large pot of salted water to a boil over high heat. When water is boiling, stir in pasta. Cook, uncovered, according to package directions until al dente, from 5 to 9 minutes. Drain in a large colander or sieve. Then rinse under cold running water. Drain again.
Meanwhile, grate carrots and finely slice onions. In a large mixing bowl, combine them with cabbage, coriander and chicken. In a small bowl, whisk oils with garlic, fish sauce, if using, sugar and chili flakes. Finely grate peel from lime and squeeze out 1 tablespoon (15 mL) juice. Whisk into oil mixture. Place cool drained pasta on top of vegetables and chicken. Whisk dressing again and pour over pasta. Toss until evenly mixed. Taste and add extra sprinklings of lime juice or sugar, as needed. Salad will keep well, covered and refrigerated, for 1 day.
Calories 215, Protein 13g, Carbohydrates 25.3g, Fat 6.7g, Fibre 2.1g.
Pasta salad takes on a whole new taste and look when you use oriental ingredients such as napa cabbage and sesame oil.
Cabbage is one of the least-expensive vegetables in the cruciferous family, which includes broccoli, brussels sprouts and cauliflower. Cruciferous vegetables are high in fibre and contain vitamin C and other antioxidants. One cup (250 mL) of shredded raw cabbage has just 18 calories and is fat free.