3 ounces angel hair pasta, uncooked and broken in half
4 cups shredded green cabbage
1 cup sliced white mushrooms
1 8-ounce can sliced water chestnuts, drained
3/4 cup sweet and sour sauce
1/3 cup plain Greek yogurt
1/2 cup salted cashews
- Cook and drain the pasta as directed on package. Immediately rinse the pasta with cold water and drain again.
- Place the pasta, cabbage, mushrooms, and water chestnuts in a large bowl.
- In a small bowl, whisk together the sweet and sour sauce and the yogurt until well combined. Pour the yogurt mixture over the pasta mixture and toss until well combined. Sprinkle withe cashews.