<BROCCOLI NORI MUSTARD SALAD>

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<BROCCOLI NORI MUSTARD SALAD/ ブロッコリーの辛子海苔サラダ>

▶VEGAN

＜Yield> 2 servings

<Prep time> 10 minutes

<Cook time> 5 minutes

<Ingredients>

1 cup broccoli (150g)

½ cup shredded carrot (50g)

½ cup frozen edamame (deshelled)

1 sheet nori seaweed

2 tbsp water

Dressing

2 ½ tbsp mayonaise/ vegan mayonaise

1 tsp soy sauce

½ tsp mustard ( add more or less to your liking)

¼ tsp sugar

¼ tsp salt

<Directions>

1. Cut broccoli into florets. Julian carrot. Steam them for 5 mins or until they are slightly cooked but still crunchy. Let them cool completely. Wipe off the moisture as much as possible. Thaw the frozen edamame in water.

2. Into a container, add all the dressing ingredients listed above. Then add in the broccoli, carrots, edamame and nori seaweed (torn by hand). Toss them to coat.

<Miwa’s tips>

1. Removing the moisture will prevent your salad from being watered down.

2. Other than broccoli, steamed sweet potato, kabocha squash, and lotus root would be great replacements.

3. If 1⁄2 tsp of mustard isn’t spicy enough, feel free to add more. Adding a small amount each time goes a long way.
   

<Storage time>

Store in an air-tight container for up to 5 days in the fridge.

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This BROCCOLI NORI MUSTARD SALAD is great to be served in this tableware.

<MIWA’s recommendations♡>

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2023/7/22 MIWA