Seafood Salad Recipe
Japanese salad with squid and vegetables under a piquantly 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 appeal to those who watch their figure!
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Place the cucumber on the board, place the sticks on the sides of the cucumber, cut the cucumber at an angle of 45 degrees until the end of the cut gives the sticks. Turn it 180 degrees and do the same.
  2. That’s how a cucumber turns out when you slice it. Add salt and remove for 20 minutes.
  3. Cut the rest of the cucumber into two halves, remove the middle and cut into very thin slices.
  4. Pepper cut into thin strips, mix with cucumber, sprinkle with salt and remove for 30 minutes.
  5. Prepare the dressing Mix vinegar with water, sugar, soy sauce, a pinch of chili, add a little chopped nori, mix and season to taste.
  6. Cut the squid into thin strips, add vegetables – do not drain anything (!), add a little chopped nori. Strain the dressing and pour it over the squid with vegetables so that everything is covered with the dressing, if necessary, lay out the cargo and put it in the refrigerator for 2 hours.
  7. Get squid with vegetables, squeeze. Cut the cucumber into a garland, squeeze it slightly, put it on a dish with a ring, pour a small amount of soy sauce, put it in the middle of the squid with vegetables. Sprinkle with fried sesame seeds.
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