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Kiri Kombu and Tuna Vermicelli Salad

Custo $5, economizar $7

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Vegetables

    • 80g fresh kiri kombu
    • 🥒 1 cucumber, julienned
    • 🥕 1/4 carrot, julienned

  • Canned Goods

    • 🐟 1 can (70g) water-packed tuna

  • Staples

    • 30g vermicelli noodles
    • 🧂 Pinch of salt

  • Seasonings

    • 🍬 1 tbsp sugar
    • 2 tbsp vinegar
    • 2 tbsp soy sauce
    • 1 tbsp sesame oil

PASSOS

1

Julienne the cucumber and carrot. Place them in a bowl, sprinkle with salt, massage gently, and let sit for 10 minutes. Squeeze out excess water.

2

Boil water in a pot, add vermicelli noodles, and cook according to package instructions. Drain and cut into manageable lengths.

3

Blanch the kiri kombu briefly in the same pot, drain, and cut into bite-sized pieces.

4

In a separate bowl, mix the seasonings (sugar, vinegar, soy sauce, sesame oil). Add the kiri kombu and vermicelli, then mix well. Finally, add the prepared vegetables and tuna, and toss to combine.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 10g
    Proteína
  • 20g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

This salad can be stored in the fridge for up to 2 days.You can substitute kiri kombu with other seaweed varieties like wakame.For added crunch, sprinkle toasted sesame seeds on top before serving.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.