Mixed Vegetable and Pickle Salad

Mixed Vegetable and Pickle Salad

Japanese style salad that goes great with rice.

Cooking time
10 minutes+
Calories
92kcal
Sodium
1.4g
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

1

5cm 100g (3.5 oz)

1/2

1/2

1/2

100 (3.5 oz)

(A)

3 tbsp

100 ml (3.4 oz)

300 ml (10 oz)

5 cm (2 in) pieces

1

Directions

  1. Chop up the cucumber, daikon radish, and paprika into long strips, the onion into comb shaped pieces and the lotus root into half circles.
  2. 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.
  3. Mix (A), quickly boil then let cool.
  4. Place (3) in a tupperware container, soak cucumber and vegetables from (2). *Refrigerate for 1 hour before eating.
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