49 Japanese Salad * * *

49 Japanese Salad * * *

49 Japanese Salad * * *

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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.

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