Kombu Salad
Kelp and chicken salad with a slight kick.
15 minutes+
87kcal
1.1g
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Douse the kelp in boiling water and drain.
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Diagonally slice the chicken breast into thin pieces.
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Cut the yellow chives into 4 cm (1.5 in) lengths. Remove the seeds from the red chili pepper and cut into rounds.
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Cut the cucumber into 5 cm (2 in) long sticks.
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Fry (2) in cooking oil, then pour in (A) and lightly stir. Add in (3), cover and steam for 1-2 minutes. Transfer all too a tray and cool.
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Mix (1) and (4) with (5) and add all to a bowl.
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Mix (B) and pour on (6).
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