How to Prepare Delicious 15-Ingredient Julienned Salad

15-Ingredient Julienned Salad. 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.

Find Out How Many Calories Are In Julienne Salad, Good or Bad Points and Other Nutrition Facts about it. Take a look at Julienne Salad related products and other millions of foods. Japanese Vermicelli Salad is a summery salad with julienned ham, cucumber, carrot and wakame seaweed. You can cook 15-Ingredient Julienned Salad using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of 15-Ingredient Julienned Salad

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

It is simple and fast to make and can be a main dish. Other articles where Julienne salad is discussed: salad: The julienne salad popular in the United States is a green salad garnished with narrow strips of cheese, chicken, ham, beef, and vegetables. The salade niçoise of France combines lettuce with potatoes, green. Brush sauce on the skewered shrimp and grill, basting a couple of times until cooked through, about three minutes.

15-Ingredient Julienned Salad instructions

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..

Divide salad on four plates and top with shrimp. Take a shot glass and fill half of the glass with Solkadhi. Arrange the marinated Raddish juliennes, Carrot juliennes and Cucumber juliennes in the shot. Crumbled blue cheese and a homemade vinaigrette brings out the flavors of this ham-and-Swiss cabbage salad. Add cheese and garlic; mix well.