15-Ingredient Julienned Salad

Name: 15-Ingredient Julienned Salad
Yield: 4 servings
Cuisine: American
Ingredients: 10 cm Daikon radish; 10 cm Carrot; 1 Cucumber; 1 Burdock root; 10 cm Konnyaku; 1 bag Boiled soy beans; 5 grams Dried hijiki seaweed; 2 Chikuwa; 5 cm Takuan - Yellow pickled daikon; 3 to 4 Imitation crabsticks; 100 grams Corn kernels; 1 can Canned tuna; 2 tbsp Ground white sesame seeds; 3 Cherry tomatoes; 1/2 pack Daikon radish sprouts; 1 Creamy Sesame Dressing

cookpad.japan @cookpad_jp

I wanted to make a salad like the type sold in supermarkets.
I know I'm being redundant, but this does make a huge amount. But it's so popular in our family that we can eat it all up.

You can use store-bought dressing of course. I think that sesame dressing goes best with this, but you can use another dressing to your taste...
Dress the salad just before serving.
Be sure to pat all the ingredients dry before adding them so that the salad doesn't get too wet. Recipe by Oshisu

I wanted to make a salad like the type sold in supermarkets.
I know I'm being redundant, but this does make a huge amount. But it's so popular in our family that we can eat it all up.

cookpad.japan @cookpad_jp

I wanted to make a salad like the type sold in supermarkets.
I know I'm being redundant, but this does make a huge amount. But it's so popular in our family that we can eat it all up.

Saved

Ingredients

4 servings

10cm Daikon radish
10cm Carrot
1Cucumber
1Burdock root
10cm Konnyaku
1 bagBoiled soy beans
5 gramsDried hijiki seaweed
2Chikuwa
5cm Takuan - Yellow pickled daikon
3to 4 Imitation crabsticks
100 gramsCorn kernels
1 canCanned tuna
2 tbspGround white sesame seeds
3Cherry tomatoes
1/2pack Daikon radish sprouts
1Creamy Sesame Dressing

Saved

Steps

1

This makes a pretty big amount of salad. Prepare the largest bowl you have in the house. Or, just make half the amount.
2

Bring some water to a boil in a pan and add the hijiki seaweed to rehydrate it. Drain very well, and put into the bowl.
3

Bash the konnyaku with the back of your knife and cut into 5cm long strips. With regular sized konnyaku blocks you will have a bit remaining as shown in the photo in the right, so please use it in other dishes.
4

Use the pan you boiled the hijiki seaweed in to blanch the konnyaku and cooked soybeans. Drain and pat dry very well, and add to the bowl with the hijiki seaweed.
5

Cut the carrot, burdock root, daikon radish, chikuwa, and takuan pickles into 5 cm long julienne. Julienne the cucumber also.
6

Shred the crabsticks, and drain the corn very well.
7

Boil the carrot and burdock root in the pan used previously until they are the texture you like. (Add a little vinegar to the water to get rid of the bitterness of the burdock root.) Drain and pat dry, and put into the bowl.
8

Put all the Step 5 and 6 ingredients and ground sesame seeds in the bowl, and add the canned tuna too. Whether you add the oil from the can is up to you.
9

Mix! Add the daikon radish sprouts at the end and mix lightly. Cut up the cherry tomatoes and use as garnish.
10

Pour dressing over the salad just before eating, and enjoy.