Japanese Carrot and Kombu Salad
With walnuts for pant-based protein and crunch
10min
78kcal
315mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Julienne the carrot. Rehydrate the sliced kombu in plenty of cold water, and cut into easy-to-eat lengths.
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Heat the olive oil in a fry pan, saute (1), add in the ponzu sauce and saute all ingredients.
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Serve into bowls, then sprinkle on the roughly chopped walnuts.
Cooking Basics
Carrots - matchstick juliennes
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
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