Mixed Vegetable and Pickle Salad
Japanese style salad that goes great with rice.
10 minutes+
92kcal
1.4g
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Chop up the cucumber, daikon radish, and paprika into long strips, the onion into comb shaped pieces and the lotus root into half circles.
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In the following order, boil water, add in the carrot, lotus root, onion, paprika, and daikon radish.
- Remove vegetables as they are cooked through center. Be careful not to boil too long as to keep consistency.
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Mix (A), quickly boil then let cool.
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Place (3) in a tupperware container, soak cucumber and vegetables from (2). *Refrigerate for 1 hour before eating.
Cooking Basics
Lotus root - half-circle slices
Remove the skin of the lotus root. Then place it in water, cut in half vertically, and slice cut-side down at consistent widths from end to end.
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