Octopus and Ginger Vinegar Salad

Name: Octopus and Ginger Vinegar Salad
Total time: 10 min
Yield: 2 Porzioni
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

Costo $5, salva $10

Fonte: Recommended by CookPal

10 Min
2 Porzioni
$5

Octopus and Ginger Vinegar Salad

Costo $5, salva $10

Fonte: Recommended by CookPal

10 Min
2 Porzioni
$5

INGREDIENTI

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

PASSI

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.

NUTRIENTI

Per 1 porzione

🔥

Calorie

8g
Proteine
6g
Carboidrati
1g
Grassi

💡 Suggerimenti

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.

⚠️ Precauzioni

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