Lots of veggies in this one! From the Pioneer Woman....
Cook the spaghetti to al dente according to package instructions; drain, rinse and let cool.
Mix together the cooked spaghetti and remaining salad ingredients except for the peanuts and toss together.
For the dressing: Whisk together the olive oil and remaining dressing ingredients.
Pour dressing over salad ingredients and toss. Add dressing and toss again. Sprinkle with peanuts. Transfer to a large bowl or platter and serve. 6-8 servings.
8 oz. thin spaghetti
1 1/2 cups shredded carrots
1 cup baby sweet peppers, seeded and sliced (about 1 bag)
1 cup fresh bean sprouts
2 English cucumbers, halved and thinly sliced
3 green onions, sliced
1 bunch cilantro, chopped
1/2 head Napa cabbage, sliced
1/2 head purple cabbage, sliced
1/2 bunch kale leaves, shredded
2 cups peanuts
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 T. chopped fresh ginger
1 T. sesame oil
2-3 cloves garlic, chopped