Source: dLife

This delicious Asian variation on pasta salad is loaded with carrots, cabbage, and sesame seeds

Servings

3 oz Pasta, linguini, dry, package , broken into 3" pieces (or fettuccine)
2 Carrots, fresh, large, 7 1/4" - 8 1/2" long, USDA Commodity Commodity , julienned
2 tbsp rice vinegar
2 tbsp low sodium soy sauce
0.5 oz honey
1 tbsp canola oil
0.25 tsp dry mustard
0.25 tsp toasted sesame oil
1 pinch hot pepper sauce (to taste)
24 oz fresh shredded cabbage (Chinese style)
2 tsp sesame seeds , toasted

1 Bring salted water to a boil and add pasta. Cook for 5 minutes, then add carrots and continue boiling until pasta is al dente.
2 Drain and rinse under cold water.
3 In medium bowl, mix vinegar, soy sauce, honey, canola oil, mustard, sesame oil, and hot pepper sauce. Pour over pasta and toss.
4 Cover and refrigerate for a minimum 2 hours and maximum 24 hours.
5 When ready to serve, add cabbage and toss. Sprinkle with sesame seeds and serve.

If rice vinegar and Chinese cabbage are difficult to find, wine vinegar and spinach can be substituted respectively.