Boil water. Add salt. Add the spaghetti pasta and cook till al dente.
8 oz spaghetti, 3 quarts water, ½ tbsp salt
Clean and prep all the vegetables. Slice thin the squash, mandolin or slice thin the red cabbage, julienne the carrots, thin slice the green onions, and thin slice red chilies.
¾ cup red cabbage, ¾ cup yellow squash, ¾ cup carrots, ¼ cup green scallions, 1 tbsp red chilies
Remove the pasta from the water, shake off water, and cool in the refrigerator.
Mix all the dressing ingredients in a bowl.
1¾ tbsp honey or blue agave sweetener, 1 tbsp Tamari or Dark Soy Sauce, ¾ tbsp seasoned rice vinegar, ¾ tbsp lime juice, ¾ tbsp toasted sesame oil, ½ tbsp ginger
Once the spaghetti has cooled down, toss with all the vegetables and the dressing. Sprinkle with toasted sesame seeds.Refrigerate if needed and store in a glass container any leftovers.Enjoy! 1 tsp toasted sesame seeds