Shredded radish and carrot salad "Japanese style Namasu"
French dressing made with an olive oil base. Italian version of Red and White Namasu. Carrots and radish are exposed to ice water to give them a crisp, crispy texture.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Shredded carrots and radish, soak them in ice water, and let them dry thoroughly with kitchen paper. Shred the yuzu skin.
2
1. Put A in a bowl and mix.
3
Place in a bowl and sprinkle the assatsuki.
Materials 1 person
-
- Carrots
- 25g
-
- Japanese white radish
- 100g
-
- Yuzu skin
- 2g
-
[A]
- French Dressing
- 2 tbsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Lemon juice
- 1/2 tsp
-
- salt
- 0.5g
-
- White wine vinegar
- A little
-
- Balsamic Vinegar
- A little
-
- Pick it
- A little
-
- Asatsuki small cut
- Appropriate amount
[PR]
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