California Spaghetti Salad
°1 pound thin spaghetti broken into thirds
°8 oz (250 g) surimi crab meat, grated
°1 cup (250 ml) chopped cucumber
°2 green onions cut into slices
° 1/4 cup (60 ml) of canola oil
° 2 tbsp. (30 ml) soy sauce
° 2 tbsp. (30 ml) rice vinegar
°1 tbsp (15 ml) pickled ginger, chopped
° 2 tbsp. 1/2 teaspoon (10 ml) toasted sesame
°1 tsp (5 ml) sesame oil
°1 ripe avocado, cut into cubes
1 sheet of nori, toasted and coarsely chopped
Cook the pasta according to the instructions on the package. Drain and rinse with cold water. Set aside in a large bowl. Add surimi, cucumber, and green onion; stir into pasta.
The second step
Whisk the canola oil, soy sauce, rice vinegar, ginger, sesame seeds, and sesame oil together. Gently pour the dressing over the pasta salad, tossing to coat.
Transfer it to a large plate. Garnish with avocado and grilled kelp before serving.
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