Japanese-Style Warm Vegetable Salad
Enjoy with a simple Japanese-style dressing.
10min
71kcal
200mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the kabocha squash into 5 mm (0.2 in.) thin slices and the green beans into 3 cm (1.2 in.) lengths, then boil each separately. Slice the processed cheese into about the same length as the green beans.
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Mix together (A), to prepare the dressing.
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Combine (1) and (2) together well in a bowl. Place the salad greens onto a plate, and serve the combined vegetables on top.
Cooking Basics
Green beans - draining
After boiling, transfer the green beans to an all-purpose strainer or colander to cool. This process is called "okaage" in Japanese. Placing the green beans in water to cool will cause them to become soggy. This method is recommended for snow peas, broccoli and green asparagus as well.
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