Directions

1. In a large mixing bowl, whisk together the lime juice, vinegar, honey, fish sauce, chili garlic paste, and sesame oil.
2. Cook the Organic Adzuki Bean Spaghetti in boiling water for 8 minutes. Drain and add to the bowl with the dressing. Toss to coat.
3. Peel the cucumber and cut in half lengthwise. With a spoon, scrape out the seeds. Slice thinly and add to the spaghetti. Add the bell pepper, onion, cilantro, and basil. Toss to combine. Refrigerate until cold – about an hour. (The salad can also be eaten at room temperature if desired.) Toss the salad again before serving. Garnish with the sesame seeds and serve.