Japanese Vegetable Salad




Material:
120 glettuce endive, torn
80 g red cabbage, torn
60 g carrots, small drawstring length
120 g red tomatoes, thinly sliced
60 g onions, thinly sliced
60 g kyuri / green cucumber, thinly sliced
Garlic Sauce:
150 g onions, finely chopped, saute
15 g garlic
250 ml vegetable oil
20 g sugar
100 ml Japanese soy sauce
60 ml vinegar Japan
1 cm ginger, peeled, grated

Method:
  • Garlic Sauce: Stir all ingredients together until blended.
  • Arrange the salad ingredients in a serving bowl.
  • Sprinkle with sauce. Serve immediately.
For 4 people

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