Japanese-Style Carrot and Kombu Salad
Ingredients(Servings: 2)
Directions
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Julienne the carrot. Rinse the sliced kombu in cold water, rehydrate in plenty of 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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Sprinkle on the roughly chopped walnuts and serve into bowls.
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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