Japanese Inspired Salad

Name: Japanese Inspired Salad
Ingredients: 1 – 2 cups of sliced lettuce leaves – variety of rocket,cos, Mizuna and coral is ideal, or a kale/cabbage blend.; 1 small cucumber – chopped to desired size; 1 small carrot – peeled slices using peeler; 1/2 red capsicum chopped finely; 1/2 firm avocado – sliced into small pieces; 1 tablespoon black sesame seeds; 1 tablespoon japanese ginger slices; 1 nori sheet – torn or cut into thin strips OR 1/2 cupwakami or 2-3 tbsp seaweed salad; 2 tbp mung bean sprouts or Edamame beans; Optional meat or marinated tofu

naturalmedicineweek.com.au

Serve this delicious blend of Japanese flavours in your favourite bowl *Please note the image that has been posted is not of the actual recipe Ingredients 1 –

View full recipe on naturalmedicineweek.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at naturalmedicineweek.com.au.

Share this recipe:

Cooking tools:

Ingredients

1 – 2 cups of sliced lettuce leaves – variety of rocket,cos, Mizuna and coral is ideal, or a kale/cabbage blend.
1 small cucumber – chopped to desired size
1 small carrot – peeled slices using peeler
1/2 red capsicum chopped finely
1/2 firm avocado – sliced into small pieces
1 tablespoon black sesame seeds
1 tablespoon japanese ginger slices
1 nori sheet – torn or cut into thin strips OR 1/2 cupwakami or 2-3 tbsp seaweed salad
2 tbp mung bean sprouts or Edamame beans
Optional meat or marinated tofu