15-Ingredient Julienned Salad
15-Ingredient Julienned Salad

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, 15-ingredient julienned salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

15-Ingredient Julienned Salad is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. 15-Ingredient Julienned Salad is something which I have loved my entire life. They’re nice and they look fantastic.

RE: What ingredients are typically in a Julienne salad? Be the first to review this recipe. Cut the meat and cheese into long thin strips and put on top of the veggies.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 15-ingredient julienned salad using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make 15-Ingredient Julienned Salad:
  1. Get cm Daikon radish
  2. Make ready cm Carrot
  3. Take Cucumber
  4. Make ready Burdock root
  5. Get cm Konnyaku
  6. Prepare Boiled soy beans
  7. Prepare Dried hijiki seaweed
  8. Prepare Chikuwa
  9. Make ready cm Takuan - Yellow pickled daikon
  10. Make ready to 4 Imitation crabsticks
  11. Make ready Corn kernels
  12. Take Canned tuna
  13. Prepare Ground white sesame seeds
  14. Take Cherry tomatoes
  15. Get pack Daikon radish sprouts
  16. Get Creamy Sesame Dressing

The Best Julienne Vegetables Recipes on Yummly Harvest Pork Roast With Vegetables, Imperfect Foods Yakisoba, Savory Pork Stir-fry. homemade julienne-salad nutrition facts and nutritional information. It's time to start on holiday appetizer recipes, or maybe a bit too early, but this mushroom julienne is something worth a try. I remember how they served mushroom julienne in very delicate metallic tins that had a long fine holder.

Steps to make 15-Ingredient Julienned Salad:
  1. This makes a pretty big amount of salad. Prepare the largest bowl you have in the house. Or, just make half the amount.
  2. Bring some water to a boil in a pan and add the hijiki seaweed to rehydrate it. Drain very well, and put into the bowl.
  3. Bash the konnyaku with the back of your knife and cut into 5cm long strips. With regular sized konnyaku blocks you will have a bit remaining as shown in the photo in the right, so please use it in other dishes.
  4. Use the pan you boiled the hijiki seaweed in to blanch the konnyaku and cooked soybeans. Drain and pat dry very well, and add to the bowl with the hijiki seaweed.
  5. Cut the carrot, burdock root, daikon radish, chikuwa, and takuan pickles into 5 cm long julienne. Julienne the cucumber also.
  6. Shred the crabsticks, and drain the corn very well.
  7. Boil the carrot and burdock root in the pan used previously until they are the texture you like. (Add a little vinegar to the water to get rid of the bitterness of the burdock root.) Drain and pat dry, and put into the bowl.
  8. Put all the Step 5 and 6 ingredients and ground sesame seeds in the bowl, and add the canned tuna too. Whether you add the oil from the can is up to you.
  9. Mix! Add the daikon radish sprouts at the end and mix lightly. Cut up the cherry tomatoes and use as garnish.
  10. Pour dressing over the salad just before eating, and enjoy.

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