Shredded Japanese pumpkin salad
Japanese pumpkins are high in water content and have a light taste. This time we used raspberries as a topping, but feel free to use your favorite fruits
How to make it
1
Cut the Japanese pumpkin in half and cut it into thin strips. You can also use a slicer. Soak the cut pumpkin in water
2
Drain the water in a colander and wrap in a towel to remove excess water
3
Transfer the pumpkin to a plate and pour the yogurt sauce made with A over it. Top with seasonal fruits such as raspberries
Ingredientsfor 2 people
-
- Pumpkin: Japanese pumpkin is used.
- Appropriate amount (200g)
-
[A]
- yogurt Use plain
- 80g
-
- vinegar
- 10g
-
- Light soy sauce
- 5g
-
- raspberry
- Appropriate amount
[PR]
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