Sashimi Konjac and Tomato with Vinegar Miso Dressing

Name: Sashimi Konjac and Tomato with Vinegar Miso Dressing
Total time: 5 min
Yield: 1 Portions
Ingredients: 150g sashimi konjac; 40g baby leaf; 🍅 3 cherry tomatoes; 2 tbsp dried baby sardines; 🍬 1 tbsp sugar; 1 tbsp vinegar; 2 tbsp miso

Coût $5, économiser $10

Source: Recommended by CookPal

5 Min
1 Portions
$5

Sashimi Konjac and Tomato with Vinegar Miso Dressing

Coût $5, économiser $10

Source: Recommended by CookPal

5 Min
1 Portions
$5

INGRÉDIENTS

Main
- 150g sashimi konjac
- 40g baby leaf
- 🍅 3 cherry tomatoes
- 2 tbsp dried baby sardines
Vinegar Miso Dressing
- 🍬 1 tbsp sugar
- 1 tbsp vinegar
- 2 tbsp miso

ÉTAPES

Rinse the sashimi konjac with water and drain.

Cut the cherry tomatoes into halves.

Mix the sugar, vinegar, and miso in a bowl to prepare the dressing.

Add the sashimi konjac and cherry tomatoes to the bowl with the dressing and toss to coat evenly.

Place the baby leaf on a serving plate, top with the dressed konjac and tomatoes, and sprinkle dried baby sardines over the salad.

NUTRIMENTS

Par portion

🔥

150

Calories

8g
Protéines
12g
Glucides
2g
Graisses

💡 Astuces

This salad is best served fresh to retain its crisp texture.The vinegar miso dressing can also be used as a dip for fried foods.For a vegan option, omit the dried baby sardines.

⚠️ Précautions

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