Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, 15-ingredient julienned salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
15-Ingredient Julienned Salad is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. 15-Ingredient Julienned Salad is something which I have loved my whole life.
RE: What ingredients are typically in a Julienne salad? Be the first to review this recipe. Cut the meat and cheese into long thin strips and put on top of the veggies.
To get started with this particular recipe, we must first prepare a few components. You can cook 15-ingredient julienned salad using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make 15-Ingredient Julienned Salad:
- Take 10 cm Daikon radish
- Make ready 10 cm Carrot
- Take 1 Cucumber
- Take 1 Burdock root
- Make ready 10 cm Konnyaku
- Take 1 bag Boiled soy beans
- Take 5 grams Dried hijiki seaweed
- Take 2 Chikuwa
- Get 5 cm Takuan - Yellow pickled daikon
- Make ready 3 to 4 Imitation crabsticks
- Take 100 grams Corn kernels
- Prepare 1 can Canned tuna
- Get 2 tbsp Ground white sesame seeds
- Prepare 3 Cherry tomatoes
- Make ready 1/2 pack Daikon radish sprouts
- Make ready 1 Creamy Sesame Dressing
Plate salad in a large serving bowl or individual bowls and top with crumbled goat cheese and microgreens. Brush sauce on the skewered shrimp and grill, basting a couple of times until cooked through, about three minutes. Divide salad on four plates and top with shrimp. Add cheese and garlic; mix well. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.
Instructions to make 15-Ingredient Julienned Salad:
- This makes a pretty big amount of salad. Prepare the largest bowl you have in the house. Or, just make half the amount.
- Bring some water to a boil in a pan and add the hijiki seaweed to rehydrate it. Drain very well, and put into the bowl.
- Bash the konnyaku with the back of your knife and cut into 5cm long strips. With regular sized konnyaku blocks you will have a bit remaining as shown in the photo in the right, so please use it in other dishes.
- Use the pan you boiled the hijiki seaweed in to blanch the konnyaku and cooked soybeans. Drain and pat dry very well, and add to the bowl with the hijiki seaweed.
- Cut the carrot, burdock root, daikon radish, chikuwa, and takuan pickles into 5 cm long julienne. Julienne the cucumber also.
- Shred the crabsticks, and drain the corn very well.
- Boil the carrot and burdock root in the pan used previously until they are the texture you like. (Add a little vinegar to the water to get rid of the bitterness of the burdock root.) Drain and pat dry, and put into the bowl.
- Put all the Step 5 and 6 ingredients and ground sesame seeds in the bowl, and add the canned tuna too. Whether you add the oil from the can is up to you.
- Mix! Add the daikon radish sprouts at the end and mix lightly. Cut up the cherry tomatoes and use as garnish.
- Pour dressing over the salad just before eating, and enjoy.
Spicy Thai Mango Salad with fresh mango, cucumebr, carrot and plenty of cilantro is a light and easy salad perfect for summer! How to make Julienned Mango Salad - prep & cook time, serving size, nutritional info, ingredients. Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. This salad couldn't be simpler ??? just combine ingredients the veggies, toss with dressing, and top with paper-thin slices of Parmesan cheese!
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