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Ingredients

• Salad:
• 1/2 cup boiling water
• 1 (1/2-ounce) package dried shiitake mushrooms
• 6 ounces uncooked spaghettini or angel hair
• 2 cups (3-inch) julienne-cut carrot (about 8 ounces)
• 2 cups (1-inch) diagonally sliced asparagus
• 1/2 pound snow peas, trimmed and cut lengthwise into thin strips
• 
  Vinaigrette:
• 1/2 cup cilantro leaves
• 1/4 cup coarsely chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
• 1 tablespoon roasted peanut oil or vegetable oil
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1 jalapeño pepper, halved and seeded
• 
  Remaining ingredients:
• 1 cup diagonally sliced green onions
• 1/4 cup coarsely chopped dry-roasted peanuts, divided
• 1/2 cup alfalfa sprouts

Description

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