Natto Salad
A low-calorie salad with Japanese fermented soybeans and ponzu dressing.
10 minutes
86kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Julienne the cucumber, cut the mizuna into 3 cm (1.2 in.) lengths and chop the lettuce into easy to eat pieces.
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Remove stems from the cherry tomatoes and cut into halves.
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Combine (1) and (2), then place into salad bowls.
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Mix the ponzu sauce and sesame oil into the natto, then place on top of (3).
Cooking Basics
Cucumbers - matchstick juliennes
Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.
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