Summer Chilled Salad

Name: Summer Chilled Salad
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 potatoes; 3 carrots; 14 oz (400 grams) shirataki noodles; 6 eggs; 1 teaspoon salt; 1/2 teaspoon black pepper; as needed Mayonnaise,

凱茜媽咪の廚房 @Kathy_kitchen

Fresh vegetables make a delicious salad—cool, tasty, and nutritious. Use a rice cooker to steam everything easily, so you don’t have to watch the stove for this healthy salad.

凱茜媽咪の廚房 @Kathy_kitchen

Fresh vegetables make a delicious salad—cool, tasty, and nutritious. Use a rice cooker to steam everything easily, so you don’t have to watch the stove for this healthy salad.

Saved

Ingredients

20 minutes

Serves 4 servings

3potatoes
3carrots
14 oz (400 grams)shirataki noodles
6eggs
Seasonings
1 teaspoonsalt
1/2 teaspoonblack pepper
as neededMayonnaise,

Saved

Steps

20 minutes

1

Prepare the ingredients. Wash, peel, and dice the potatoes. Place the diced potatoes in a steaming bowl and set it on the rack in a rice cooker. Add 1 cup of water to the outer pot of the rice cooker and steam the potatoes until cooked. When the rice cooker switches off, leave the lid closed and let the potatoes sit for another 10–20 minutes. Remove the steamed potatoes and let them cool.
2

Wash, peel, and dice the carrots. Steam the diced carrots the same way as the potatoes, then let them cool.
3

Rinse 2 packs of shirataki noodles (7 oz/198 grams per pack) and cut them into short pieces. Sprinkle with 1/2 teaspoon salt, toss, then rinse off the salt. Boil half a pot of water and cook the shirataki noodles for about 10 minutes. Drain and set aside.
4

Wash the eggs and place them on a steaming tray. Add 1/2 cup of water to the outer pot and steam the eggs in the rice cooker. When the cooker switches off, leave the lid closed and let the eggs sit for 10 minutes, then let them cool.
5

Once all the ingredients have cooled, chill them in the refrigerator for best flavor.
6

To assemble the salad, place the diced potatoes, diced carrots, and shirataki noodles in a large bowl. Peel the hard-boiled eggs, cut them into small pieces, and add them to the bowl. Mix everything together, then add the seasonings and mayonnaise. Stir until well combined.
7

Store the mixed salad in an airtight container in the refrigerator for 2–3 days. Enjoy it cold for a healthy and delicious treat.