BROCCOLI NORI MASTARD SALAD
<BROCCOLI NORI MASTARD 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 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.
<Miwa’s tips>
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.
<Storage time>
Store in an air-tight container for up to 5 days in the fridge.
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2023/7/22 MIWA