Updated: Jan 9
<TOMATO AND BROCCOLI SPROUTS SHIO-KOMBU SALAD/ トマトとカイワレの塩昆布サラダ>
＜Yield> 2 serving
<Prep time> 5 mins
<Cook time> 0 mins
8 cherry tomatoes
1 cup broccoli sprouts
2 tbsp shio-kombu
1 tbsp neutral oil (flaxseed oil/ avocado oil)
1. Cut cherry tomatoes in half. Blanch the okura and chop them into thirds.
2. Toss together everything from step 1 along with the broccoli sprout, shio-kombu and neutral oil.
<Miwa’s tips> ※Watch more on YouTube!
1. Use any raw vegetables you have on hand.
Keep them in an air-tight container in the fridge for 1 day.
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