In Japan, Spaghetti are often used for salad just like Macaroni are used for salad. This salad is another dish I learned from a friend who taught me ‘Crispy Abura-agé with Miso & Spring Onion’ when I was at uni. That’s many many years ago, and I am still making it. You know how much I like it!


4 Servings


100g Spaghetti *break into 5-6cm in length
200g Cabbage
1 Apple
2-3 teaspoons Lemon Juice
1/4 cup Japanese Mayonnaise
Freshly Ground Black Pepper

  1. Cook Spaghetti in a saucepan of salted boiling water as instructed. When the Spaghetti are cooked, drain, cool with cold water, then drain well.
  2. Finely slice Cabbage. Cut the Apple in half and remove the core, then slice into thin strips. Place into a large bowl, add 1-2 pinches of Salt and Lemon Juice, and mix to combine.
  3. Add the cooked Spaghetti and Mayonnaise to the bowl, mix well to combine. Sprinkle freshly ground Black Pepper on top and serve.