You are looking for inspiration recipes 15-ingredient julienned salad that are appetizing? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious 15-ingredient julienned salad should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of 15-ingredient julienned salad, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare 15-ingredient julienned salad good wherever you are, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings required exist for make

1. Prepare 10 cm Daikon radish
2. Prepare 10 cm Carrot
3. Prepare 1 Cucumber
4. Prepare 1 Burdock root
5. Use 10 cm Konnyaku
6. Take 1 bag Boiled soy beans
7. Use 5 grams Dried hijiki seaweed
8. Take 2 Chikuwa
9. Prepare 5 cm Takuan - Yellow pickled daikon
10. Take 3 to 4 Imitation crabsticks
11. Use 100 grams Corn kernels
12. Prepare 1 can Canned tuna
13. Prepare 2 tbsp Ground white sesame seeds
14. Use 3 Cherry tomatoes
15. Take 1/2 pack Daikon radish sprouts
16. Prepare 1 Creamy Sesame Dressing

In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.

How to make:process 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.
11. Done and ready to serve!

Remove outer leaves of lettuce and use to line salad bowl. Tear up enough lettuce. and drizzle over salad before serving. For dressing, blend vinegar into blue cheese in small bowl. All of these ingredients go over a bed of leafy greens that provide the perfect consistency and foundation to your dish. You can freely choose between different mushrooms and veggies to add to your salad.

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