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Kiriboshi Daikon and Hijiki Sesame Vinegar Salad

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Vegetables

    • 30g kiriboshi daikon
    • 1 tbsp dried hijiki
    • 🥒 1/2 cucumber (50g)
    • 🥕 1/3 carrot (50g)
    • 2 slices ginger
    • 🧂 1/4 tsp salt

  • Seasonings

    • 1 tbsp vinegar
    • 🍬 1/2 tbsp sugar
    • 1 tbsp soy sauce
    • 1 tbsp sesame oil
    • 💧 2 tbsp water

PASSI

1

Rehydrate hijiki in a bowl with plenty of water according to package instructions, then drain. Rinse kiriboshi daikon lightly in water, squeeze out excess water, and soak in a bowl with enough water to cover it. Rehydrate according to package instructions, then squeeze out excess water.

2

Boil a pot of water and cook kiriboshi daikon for 1 minute 30 seconds. Add hijiki and cook for an additional 30 seconds. Drain and cool, then squeeze out excess water.

3

Thinly slice cucumber and carrot diagonally, then julienne them. Place in a bowl, sprinkle with salt, and mix lightly. Let sit for about 10 minutes until softened, then squeeze out excess water. Julienne the ginger.

4

Mix the seasonings (vinegar, sugar, soy sauce, sesame oil, and water) in a bowl. Add the cooked hijiki, kiriboshi daikon, and prepared vegetables, then mix well.

NUTRIENTI

Per 1 porzione

🔥

120

Calorie

  • 3g
    Proteine
  • 15g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

This salad can be stored in the fridge for up to 2 days.You can substitute kiriboshi daikon with fresh daikon if unavailable.Adding sesame seeds or chili flakes can enhance flavor and texture.

⚠️ Precauzioni

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