Carrot and Cucumber Lemon Salad
Carrot and Cucumber Lemon Salad

<Ingredients> 5 Servings
Carrots (にんじん / Ninjin) 1 (Small)
Cucumber (きゅうり / Kyūri) 1 (Leftover from the onigiri recipe)
Raisins (レーズン / Rēhzun) 1tbsp
Shio remon (塩レモン / Shio remon) 1tbsp (Minced)
Extra virgin olive oil (エキストラバージンオリーブオイル / Ekisutora bāhjin orīhbu oiru) 2tsp

<How to Make>
600_362239022① Skin the carrot, remove the stem portion, and then use a vegetable peeler to cut long ribbons. Do the same with the cucumber.
② Add the carrot and cucumber ribbons, raisins, minced shio lemon, and extra virgin olive oil to a mixing bowl and mix.

Recipe Developed by: Machiko Tateno

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