Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, 15-ingredient julienned salad. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Ham, turkey and cheese in julienne strips. Sliced boiled eggs, julienned carrots, and chopped onion & radish. RE: What ingredients are typically in a Julienne salad?
15-Ingredient Julienned Salad is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. 15-Ingredient Julienned Salad is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 15-ingredient julienned salad using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make 15-Ingredient Julienned Salad:
- Prepare 10 cm Daikon radish
- Take 10 cm Carrot
- Make ready 1 Cucumber
- Prepare 1 Burdock root
- Make ready 10 cm Konnyaku
- Take 1 bag Boiled soy beans
- Make ready 5 grams Dried hijiki seaweed
- Make ready 2 Chikuwa
- Prepare 5 cm Takuan - Yellow pickled daikon
- Take 3 to 4 Imitation crabsticks
- Get 100 grams Corn kernels
- Prepare 1 can Canned tuna
- Prepare 2 tbsp Ground white sesame seeds
- Get 3 Cherry tomatoes
- Take 1/2 pack Daikon radish sprouts
- Prepare 1 Creamy Sesame Dressing
Japanese Vermicelli Salad is a summery salad with julienned ham, cucumber, carrot and wakame seaweed. Mix in a bowl and season with cilantro, lemon juice, olive oil, salt and pepper to taste. This Julienne Salad is super tasty and nutritional too. It has so many "superfood" ingredients to get your body back on track!
Steps 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.
One of my favorite healthy dishes is my Julienne Salad. It is packed with fresh yummy ingredients and flavors. Choose your base, then veggies, some protein, some carbs, cheese, nuts and finally the dressing. Fresh chiles add some heat to the sweet, juicy mix of tomatoes & watermelon in this recipe. Ingredients. ¼ cup extra-virgin olive oil.
So that is going to wrap it up with this exceptional food 15-ingredient julienned salad recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
