15-Ingredient Julienned Salad
15-Ingredient Julienned Salad

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, 15-ingredient julienned salad. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Ham, turkey and cheese in julienne strips. Sliced boiled eggs, julienned carrots, and chopped onion & radish. RE: What ingredients are typically in a Julienne salad?

15-Ingredient Julienned Salad is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. 15-Ingredient Julienned Salad is something which I’ve loved my entire life. They are nice and they look fantastic.

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

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

Japanese Vermicelli Salad is a summery salad with julienned ham, cucumber, carrot and wakame seaweed. Mix in a bowl and season with cilantro, lemon juice, olive oil, salt and pepper to taste. This Julienne Salad is super tasty and nutritional too. It has so many "superfood" ingredients to get your body back on track!

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.

One of my favorite healthy dishes is my Julienne Salad. It is packed with fresh yummy ingredients and flavors. Choose your base, then veggies, some protein, some carbs, cheese, nuts and finally the dressing. Fresh chiles add some heat to the sweet, juicy mix of tomatoes & watermelon in this recipe. Ingredients. ¼ cup extra-virgin olive oil.

So that is going to wrap this up for this exceptional food 15-ingredient julienned salad recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!