Sashimi Konjac and Tomato with Vinegar Miso Dressing

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

Costo $5, salva $10

Fonte: Recommended by CookPal

5 Min
1 Porzioni
$5

Sashimi Konjac and Tomato with Vinegar Miso Dressing

Costo $5, salva $10

Fonte: Recommended by CookPal

5 Min
1 Porzioni
$5

INGREDIENTI

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

PASSI

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.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

8g
Proteine
12g
Carboidrati
2g
Grassi

💡 Suggerimenti

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.

⚠️ Precauzioni

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