Octopus and Ginger Vinegar Salad

Name: Octopus and Ginger Vinegar Salad
Total time: 10 min
Yield: 2 Portions
Ingredients: 🐙 100g boiled octopus; 🥒 1 cucumber; 1 piece ginger; 🧂 1/3 tsp salt; 1 tbsp vinegar; 🍬 2 tsp sugar; 1 tsp soy sauce; 1/3 tsp Japanese dashi powder; 💧 1 tbsp water

Coût $5, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$5

Octopus and Ginger Vinegar Salad

Coût $5, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$5

INGRÉDIENTS

Main
- 🐙 100g boiled octopus
- 🥒 1 cucumber
- 1 piece ginger
- 🧂 1/3 tsp salt
Dressing
- 1 tbsp vinegar
- 🍬 2 tsp sugar
- 1 tsp soy sauce
- 1/3 tsp Japanese dashi powder
- 💧 1 tbsp water

ÉTAPES

Cut the boiled octopus into bite-sized pieces.

Slice the cucumber thinly, sprinkle with salt, let sit for 5 minutes, rinse, and squeeze out excess water. Julienne the ginger.

Mix the dressing ingredients in a bowl, then add the octopus, cucumber, and ginger. Toss well to combine.

NUTRIMENTS

Par portion

🔥

Calories

8g
Protéines
6g
Glucides
1g
Graisses

💡 Astuces

This dish can be prepared ahead and stored in the fridge for up to 2 days.You can substitute octopus with shrimp or squid for a variation.Serve chilled for a refreshing side dish.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.