
49 Japanese Salad * * *
49 Japanese Salad * * *
INGREDIENTS
- 1-2 cups of cabbage, shredded
- 1 cup of carrots, julienned
- 1/2 cup of (Japanese) cucumber, sliced on a diagonal
- 1/3 cup of corn
- 1/3 cup of tomatoes, sliced
- A dash of rice vinegar
- A pinch of salt
DIRECTIONS
Step 1 | |
Using a blender, turn 1/2 of a cup of julienned carrots into a paste. Then add some rice vinegar and a dash of salt. Blend until evenly distributed. This will be your dressing. | |
Step 2 | |
Mix together the cabbage, the other half of the julienned carrots, the cucumber and the tomatoes. Sprinkle corn over the top. Then pour the dressing over everything and serve. |
P.S.
The tomato slices are not included in the picture featured at the top of the page.