Chinese Style Liver and Vegetable Salad
Crunchy vegetable and juicy liver salad.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Drain the blood from the liver and cut into chunks. Season in (A) and boil.
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Cut the celery, cucumber and carrot into 4 cm (1.5 in) lengths.
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Finely chop the spring onion and ginger and mix with (B). Season (1) and (2) and serve on a plate or in a small bowl.
Cooking Basics
Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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