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Monday, January 28, 2013

Japanese Style Salad

Prepared this salad to serve with my Bak Chang meat filling steamed rice in can.  This salad goes well with fried rice too.

A light and refreshing salad that is easy to prepare.  A little sourish, salty salad and fragrance of fried garlic oil.

Ingredients
4 pieces cabbage leaves [can use both white and purple cabbage] - shredded
1 cucumber - seeded and shredded
1 carrot - shredded
2 tbsp toasted sesame seeds
Seasoning
3 tbsp Apple cider vinegar
2 tbsp light soy sauce
2 tsp sugar
2-3 tbsp fried garlic oil or sesame oil
  1. Mix seasoning in a big bowl.
  2. Shred all the vegetables.
  3. Toss well shredded vegetables with dressing.
  4. Stir in sesame seeds.
  5. Chill salad until required.


3 comments:

Phong Hong said...

Kimmy, I will love this salad! The use of garlic oil will make it very fragrant, I must try it.

kimmy said...

Hi Phong Hong, this salad is not that sweet/sourish type. Good for a change.

Carole said...

Kimmy, thanks for joining in the Food on Friday fun. Cheers

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