Turnip and Cucumber with Shredded Kelp in Sweet Vinegar Sauce
Use light colored soy sauce to keep ingredients colorful.
15 minutes
54kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
- Peel the turnip and divide into 6 equal size pieces.
- Cut the cucumbers in half, remove the seeds with a spoon, cut into 3 mm (0.1 in) widths at an angle.
- Sprinkle some salt on (1) and (2) and set aside for a few moments. After these have softened, wring out the moisture.
- Mix (A), the shredded kombu and (3) together.
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