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    1 package (16 ounces) spaghetti

    1 cup frozen shelled edamame

    3 cups cubed cooked chicken breast

    1 English cucumber, chopped

    1 medium sweet red pepper, chopped

    1 small sweet yellow pepper, chopped

    1 small red onion, finely chopped

    3 green onions, sliced


    1/2 cup chopped scallions (green onions)

    1/4 cup sesame oil

    1/4 cup oil

    1/3 cup rice vinegar

    2 Tablespoons water

    2 Tablespoons minced fresh ginger

    2 Tablespoons minced celery or parsley

    2 Tablespoons ketchup

    1 Tablespoon soy sauce

    2 teaspoons sugar

    2 teaspoons lemon juice

    1/2 teaspoon minced garlic

    1/2 teaspoon salt

    1/4 teaspoon pepper



    This salad makes a perfect dish for Shabbos day. You can make all the components ahead of time and combine and dress before serving.

    Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Dressing: Combine all ingredients in a blender and process until the ginger is pureed and you have a smooth dressing. Add dressing; toss to coat. Sprinkle with green onions.