Cucumber and Carrot Vermicelli Salad

Name: Cucumber and Carrot Vermicelli Salad
Total time: 10 min
Yield: 2 Porzioni
Ingredients: 30g vermicelli; 🥒 1/2 cucumber (50g), julienned; 🥕 4cm carrot (30g), julienned; 1 tbsp salted kombu; 2 tsp concentrated soy sauce (3x); 1 tsp vinegar; 1/2 tbsp sesame oil

Costo $5, salva $10

Fonte: Recommended by CookPal

10 Min
2 Porzioni
$5

Cucumber and Carrot Vermicelli Salad

Costo $5, salva $10

Fonte: Recommended by CookPal

10 Min
2 Porzioni
$5

INGREDIENTI

Main
- 30g vermicelli
- 🥒 1/2 cucumber (50g), julienned
- 🥕 4cm carrot (30g), julienned
- 1 tbsp salted kombu
Dressing
- 2 tsp concentrated soy sauce (3x)
- 1 tsp vinegar
- 1/2 tbsp sesame oil

PASSI

Julienne the cucumber and carrot. Cut the vermicelli in half using kitchen scissors.

Boil water in a pot, add vermicelli and carrot, and cook according to package instructions. Drain well.

In a bowl, mix the dressing ingredients (soy sauce, vinegar, sesame oil). Add the vermicelli, carrot, cucumber, and salted kombu, then toss well.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

3g
Proteine
20g
Carboidrati
5g
Grassi

💡 Suggerimenti

For added crunch, sprinkle toasted sesame seeds on top.This salad can be served chilled for a refreshing taste.Adjust the amount of soy sauce and vinegar to suit your preference.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.