Ingredients
-
8 ounces spaghetti, broken in half
-
1 tablespoon grated gingerroot
-
4 teaspoons sesame oil
-
3 tablespoons reduced sodium soy sauce
-
2 teaspoons sugar
-
1/4 teaspoon cayenne pepper (or to taste)
-
1 cup cucumber, cut into long matchsticks
-
10 ounces grilled salmon, cut into small chunks
-
2 tablespoons chopped fresh coriander
-
1 tablespoon toasted sesame seeds
-
1 cup shredded carrot
-
1/4 cup seasoned rice wine vinegar
Instructions
- Cook spaghetti in boiling water until cooked al dente. Drain.
- In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
- In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
- Pour in dressing and toss to coat salad.
- Garnish with sesame seeds.