Japanese salad with squid and vegetables under spicy-fresh dressing will always find a place on the festive table! Very light and refreshing, it will be a great addition to meat dishes and will be enjoyed by those who watch their figure!
Cucumber to put on the Board, on the sides of the cucumber to have the sticks, cut the cucumber at an angle of 45 degrees, to the end to be cut will not stick. Turn 180 degrees and do the same.
That's the cucumber you get when you cut it. Add salt and remove for 20 minutes.
The rest of the cucumber to cut into two halves, remove the middle and cut into very thin slices.
Pepper cut into thin strips, mix with the cucumber, sprinkle with salt and remove for 30 minutes.
Make the dressing:
Vinegar mix with water, sugar, soy sauce, a pinch of chili, add a little chopped nori, mix and adjust to taste.
Cut squid into thin strips, add vegetables-do not drain (!), add some chopped nori. Strain the dressing and pour it squid with vegetables so that everything was covered with dressing, if necessary, put the load and put it in the refrigerator for 2 hours.
Get squid with vegetables, squeeze. Cucumber, sliced garland, lightly squeeze, put on a dish ring, pour a little soy sauce, put in the middle of a squid with vegetables. Sprinkle with roasted sesame seeds.