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TURNIP SALAD WITH YUZU KOSHO DRESSING










< TURNIP SALAD WITH YUZU KOSHO DRESSING/ カブの柚子胡椒和え>


▶VEGAN


<Yield> 2 servings


<Prep time> 6 min


<Cook time> 0 min


<Ingredients>

1 turnip , 1 ½ cup sliced

dried wakame seaweed 2 tbsp


Dressing

any neutral oil 2 tsp

yuzu kosho 1 tsp

lemon juice 1 tsp

soy sauce ½ tsp




<Directions>

1; Peel the skin of the turnip. (Optional) Thinly slice them. Soak dried wakame seaweed in water for 5 mins to rehydrate them. Drain the water and squeeze the excess liquid.


2; Mix <Dressing> listed above.


3; Toss 1 and 2 just before it’s served.


<Miwa’s tips> ※Watch more on YouTube!

1; It’s quite tangy. Please adjust the sourness by adding less lemon juice.


2; Yuzu kosho is spicy. Not suitable for kids or those who are sensitive to the heat.


<Storage time>

It’s better to be enjoyed right after it’s served.

Keep the dressing and turnip separately in the fridge for 4 days.


<Shop>


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2021/07/31 MIWA

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