<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> 5mins
<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. Blunch okura and chop them in ⅓.
2; Mix 1, broccoli sprout, shio-kombu and nurral oil. Toss them all together.
<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.
- 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!