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Kiriboshi Daikon and Mizuna Ponzu Salad

成本 $5, 保存 $10

來源: Recommended by CookPal

  • 30 Min
  • 2 份量
  • $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

步驟

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.

營養成分

每份

🔥

80

卡路里

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

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。