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Scrunchy Tricolour Salad
( Japanese Recipes Specials - Japanese Veg Recipes ) PREVIOUS | NEXT
By : Saroj Kering
Category : International cuisine, Japan, Salad Recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Peel carrot and radish into 2" long matchsticks.
  2. Sprinkle some salt, toss and keep aside.
  3. Half cucumber lengthwise, scrape out all seeds from centre.
  4. Slice into paperthin half slices, sprinkle a little salt, keep aside.
  5. Mix together, dashi, vinegar, and mirin, to blend well.
  6. Press out water from vegetables, by pressing out of a muslin cloth.
  7. Place all pressed out vegetables in a large serving bowl.
  8. Pour seasoning mixture over it.
  9. Toss well with a pair of chopsticks or a fork.
  10. Garnish with refreshed seaweed.
  11. Chill well before serving.

Note: one can use 3 tsp. sugar meltedn till golden.Add 3 tbsp.water, bring back to boiled till golden and transparent. Use in place of mirin.

Making time: 20 minutes
Makes: 2 servings
Shelflife best fresh

1 cucumber
1 carrot
1 white radish
1 tbsp. refreshed seaweed
1/4 tsp. salt

For seasoning:
2 tbsp. mirin
1 tbsp. rice or other vinegar
1 tbsp. thick dashi

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