Spaghetti and Cab­bage Salad

StarMetro Vancouver - - DAILY LIFE -

Makes 4 serv­ings In­gre­di­ents

• 1/2 lb (225 g) spaghetti

• 6 cups (510 g) green cab­bage, thinly sliced

• 1/2 cup (125 ml) may­on­naise

• 2 tbsp (30 ml) store-bought or home­made pesto


1. In a large pot of salted boil­ing wa­ter, cook the spaghetti un­til al dente. Drain and rinse un­der cold run­ning wa­ter.

2. In a large bowl, com­bine the pasta and the re­main­ing in­gre­di­ents. Sea­son with salt and pep­per. Serve warm or cold with grilled fish or chicken.

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