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Ingredients (Serves 2)

  • Spaghetti (1.3 mm) – 50g
  • Potato – 1/2 (54g), julienned
  • Carrot – 20g, julienned
  • Broccoli – 3 small florets (45g)
  • Ham – 3 slices (45g), julienned
  • Whole kernel corn – 1 pack (50g)
  • Salt – to taste

  • Kewpie Creamy Vegetable Dressing (Carrot & Onion) – 3 tablespoons

Instructions

  1. Peel and julienne the potato and carrot using a slicer.
  2. Break the broccoli into small florets.
  3. Cook the spaghetti in salted boiling water according to package directions. Add broccoli 3 minutes before the pasta is done, and add the potato and carrot 1 minute before finishing.
  4. Drain and rinse under cold water. Pat dry with paper towels.
  5. Transfer to a bowl. Add corn, julienned ham, and the dressing. Toss well and serve.

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