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3 delicious salad <Easy & simple meal prep idea!>


All three salad will last up-to 3days and will taste better as time goes.

I make this on the weekend and assemble everything on my favorite leaf vegetables to make a decadent salad.Also just making a main dish on the weekday and serve one of these as a side.Each salad requires only 5 steps!

I hope this 3 salad will help your life a little easier and tastier.

Enjoy!






<Carrot mayonnaise salad>


※On the right in the picture



<Yield> 4 servings


<Cook time> 5~7mins


<Ingredients>

Salad

2 carrots


Dressing

2 tbsp of mayonnaise

2 tbsp of vinegar

2 tsp of sugar

1 tsp of salt

Half tsp of mustard


<Optional toppings>

Toasted black sesame


<Directions>

1 Shred the carrot thinly( about 3mm strip)

2 Mix all the dressing written above.

3 Toss 1&2. Sprinkle some toasted black sesame for presentation.Ready to serve!


<Note>

Variations:

You can sprinkle some black pepper instead of black sesame.

It will taste better as day goes.


<Storage time>

Store it in a air-tight container in the fridge for 3days.



<Paprika curry salad>


※On the left in the picture


<Yield> 6 servings


<Cook time> 10mins( This doesn't include the roasting time in the oven)


<Total time> 50mins


<Ingredients>

Salad

1 red bell pepper

1 yellow bell pepper


Dressing

1 tbsp of lemon juice

half tsp of curry powder

half tsp of salt

2 pinch of black pepper

2 tbsp of olive oil


<Optional toppings>

Any fresh herb you like


<Directions>

1 Pre heat the oven to 200c. Rinse the bell peppers. Place the bell peppers on a baking sheet and roast them for about 45mins until it gets slightly burn on the surface.

2 Mix all the dressing written above.

3 Take the bell pepper and peel the skin after it’s cool down. Take off the stem and cut into strips.

4 Toss 2&3. Ready to serve!


<Note>

Variations:

Nice to topped on the leafy salad.

The spicy kick will go with egg omelette very well.


<Storage time>

Store it in a air-tight container in the fridge for 1 week



<Bean sprout salad>


※in the middle of picture


<Yield> 2 servings


<Cook time> 5~7mins


<Ingredients>

Salad

50g of beans sprout

5g of leak


Dressing

1 tsp of soy sauce

2 pinch of sugar

2 pinch of pepper

¼ tsp of toasted sesame oil


<Optional toppings>

2 pinch of toasted sesame seed

Nori seaweed


<Directions>

1 Cut the bean sprout into 5cm. Microwave them 600w 1.5mins. Let them dry the excess moisture.

2 Mix all the dressing written above

3 toss 1&2. Sprinkle some sesame seed and nori seaweed for presentation. Ready to serve!


<Note>

Variations:

You can sprinkle some black pepper instead of black sesame.

It will taste better as day goes.


<Storage time>

Store it in a air-tight container in the fridge for 3days









#salad #easyrecipe #healthyeating #miwasJapanesecookingclass #mealprep

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