Easiest Way to Make Super Quick Homemade 15-Ingredient Julienned Salad

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, 15-ingredient julienned salad. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

15-Ingredient Julienned Salad is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. 15-Ingredient Julienned Salad is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Make ready 10 cm Daikon radish
2. Make ready 10 cm Carrot
3. Take 1 Cucumber
4. Make ready 1 Burdock root
5. Get 10 cm Konnyaku
6. Make ready 1 bag Boiled soy beans
7. Take 5 grams Dried hijiki seaweed
8. Prepare 2 Chikuwa
9. Get 5 cm Takuan - Yellow pickled daikon
10. Take 3 to 4 Imitation crabsticks
11. Take 100 grams Corn kernels
12. Make ready 1 can Canned tuna
13. Get 2 tbsp Ground white sesame seeds
14. Take 3 Cherry tomatoes
15. Prepare 1/2 pack Daikon radish sprouts
16. Make ready 1 Creamy Sesame Dressing

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.

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