Kathcumber Pasta Salad

Prep Time:

Serves

Ingredients

  • 1lb / 454g pasta (similar to rotini, penne or orecchiette)
  • 1/2 cup red onion, finely diced
  • 1 cup fresh ripe tomato, diced
  • 1 cup cucumber, seeds removed and diced
  • 1 cup green cabbage, finely sliced into thin ribbons
  • 1/4 cup cilantro, finely chopped
  • 1/4 tsp gochugaru or cayenne
  • 1/4 tsp ground coriander
  • 3-4 tbsp avocado or extra-virgin olive oil
  • Juice of 2 limes
  • Salt and pepper

Created By

Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email kimi@petojofood.com or call 519 488 0316

Directions

  1. Cook your pasta until soft tender in a pot of well salted water. Drain, gently toss to
    lightly coat with 1 tbsp of oil, and let cool completely.
  2. In a large bowl, collect the red onion, tomato, cucumber, cabbage, cilantro,
    gochugaru, and coriander. Add pasta, lime and 2 to 3 tablespoons of oil to coat
    salad. Season with salt and pepper. Serve straight away or in a few hours.
  3. This salad is best eaten same day as it does “dry up” overnight. To bring it back to
    life, toss in a sprinkle of fresh oil, lime juice or red wine vinegar, season again with
    salt and pepper. If you are so inclined, add from fresh cilantro.

Created By

Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email kimi@petojofood.com or call 519 488 0316