<3 DELICIOUS SALADS: EASY & SIMPLE MEAL PREP IDEAS>

All three salad in this recipe will last up to 3 days and will taste better as time goes on.

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

I hope these 3 salads will help your life become a little easier and tastier.

Enjoy!

<Carrot mayonnaise salad＞

※On the right in the picture

＜Yield> 4 servings

<Cook time> 5-7 minutes

<Ingredients>

Salad

2 carrots

Dressing

2 tablespoons mayonnaise

2 tablespoons vinegar

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon mustard

<Optional toppings>

toasted black sesame seed

<Directions>

1. Shred the carrot thinly (approximately 3mm sized strips).

2. Mix all the dressing ingredients written above.

3. Toss the carrots into the dressing. Sprinkle with some toasted black sesame seeds for presentation. Now it's ready to serve!

<Notes>

Variations:

You can sprinkle on some black pepper instead of black sesame seeds.

It will taste better as the day goes on.

<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

<Red pepper curry salad＞

※On the left in the picture

＜Yield> 6 servings

<Cook time> 10 minutes (this doesn't include roasting time)

<Total time> 50 mins

<Ingredients>

Salad

1 red bell pepper

1 yellow bell pepper

Dressing

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon curry powder

1/2 teaspoon salt

2 pinches black pepper

<Optional toppings>

Any fresh herbs you like

<Directions>

1. Preheat the oven to 200C. Rinse the bell peppers. Place the bell peppers on a baking sheet and roast them for about 45 minutes until they get slightly burnt on the surface.

2. Mix all the dressing ingredients written above.

3. Take the bell peppers out of the oven and peel the skin after they've cooled down. Take off the stem and cut into strips.

4. Toss the roasted peppers in the dressing. Now it's ready to serve!

<Note>

Variations:

This salad is nice to enjoy on top of a leafy salad.

The spicy kick of the salad will go well with an egg omelette.

<Storage time>

Store in an air-tight container in the fridge for up to 1 week.

<Bean sprout salad＞

※in the middle of the picture

＜Yield> 2 servings

<Cook time> 5-7 minutes

<Ingredients>

Salad

50g beans sprouts

5g leek

Dressing

1 teaspoon Soy sauce

2 pinches sugar

2 pinches pepper

¼ teaspoon Toasted sesame oil

<Optional toppings>

2 pinches toasted sesame seed

nori seaweed

<Directions>

1. Cut the bean sprouts into 5cm pieces. Microwave them for 90 seconds at 600w. Let them dry to remove the excess moisture.

2. Mix all the dressing ingredients written above.

3. Toss the bean sprouts with the dressing. Sprinkle with some sesame seeds and nori seaweed for presentation. Now it's ready to serve!

<Note>

Variations:

You can sprinkle on some black pepper instead of black sesame seeds.

It will taste better as the day goes on.

<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

#salad #easyrecipe #healthyeating #miwasJapanesecookingclass #mealprep