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Kiriboshi Daikon and Mizuna Ponzu Salad

成本 $5, 节省 $10

来源: Recommended by CookPal

  • 30 Min
  • 2 份数
  • $5

食材

  • Vegetables

    • 20g dried kiriboshi daikon
    • 🥕 50g carrot, julienned
    • 100g mizuna, cut into 4cm pieces

  • Seasoning

    • 4g bonito flakes
    • 2 tbsp ponzu sauce
    • 1 tsp grated ginger
    • 1/2 tbsp sesame oil

步骤

1

Rinse the dried kiriboshi daikon in plenty of water, squeezing gently. Replace the water and soak according to the package instructions.

2

Boil water in a pot and cook the kiriboshi daikon for about 3 minutes. Drain and rinse under cold water, then squeeze out excess water.

3

Julienne the carrot and cut the mizuna into 4cm pieces.

4

In a large bowl, mix the ponzu sauce, grated ginger, and sesame oil. Add the cooked daikon, carrot, and mizuna, then toss to combine.

5

Transfer to a serving dish and sprinkle with bonito flakes.

营养成分

每份

🔥

80

卡路里

  • 2g
    蛋白质
  • 10g
    碳水化合物
  • 3g
    脂肪

💡 小贴士

You can substitute mizuna with arugula or spinach if unavailable.For a vegan version, omit the bonito flakes and use a vegan ponzu sauce.Prepare the salad just before serving to maintain the freshness of the vegetables.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。