<BROCCOLI NORI MASTARD SALAD/ ブロッコリーの辛子海苔サラダ>
＜Yield> 2 servings
<Prep time> 10 minutes
<Cook time> 5 minutes
1 cup broccoli(150g)
½ cup shredded , carrot(50g)
½ cup frozen edamame ( deshelled)
1 sheet nori seaweed
2 tbsp water
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
1. Cut broccoli into florets. Julian carrot. Steam them for 5 mins or until they are slightly cooked but still crunchy. Let it cool completely.Wipe off the moisture as much as possible. Thaw frozen edamame in water.
2. Into the container , add all the dressing listed above. Add broccoli, carrot , edamame and nori seaweed by tearing by hand. Toss them to coat.
Removing the moisture will prevent your salad from watered down.
Other than broccoli, steamed sweet potato, kabocha squash, and lotus root would be great replacements.
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.
Store in an air-tight container for up to 5 days in the fridge.
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