• 2 tablespoons fresh lemon juice
• 2 tablespoons bottled teriyaki sauce
• 2 tablespoons vegetable oil (sesame oil is best! do not use olive oil)
• If you have dried cilantro, instead of fresh, put it in here. About 2 heaping
  teaspoons (or 3))

There is a mixture of thai spices that mcormick puts out. if you like a little heat to your dish, add a pinch of that.
Sometimes adding a little "lemon grass" is good in a thai dish. Put any of these additives into the dressing.

Back to the original recipe:

• 8 ounces flaked imitation crabmeat ( or the real stuff if you like).
• 2.5 cups cooked linguine
• 4 cups coarsely shredded cabbage (if you like, you can blanch the cabbage in boiling water for 1 minute to soften it just a bit).
• 1 cup shredded carrots.
• 1/3 cup sliced scallions.
• 1/2 cup fresh cilantro (cut into dime size pieces or smaller).

Whisk dressing in a large bowl big enough to handle twice as much ingredients than you have.

Let sit for a few minutes to let all the flavors get around then whisk again.
(If you used dried cilantro instead of fresh then put the cilantro into the dressing
then put it in the fridge for an hour. This way the cilantro doesn't stay dry in the final product.)

Add the linguine and scallions and stir to coat. then add crabmeat and stir gently to coat.