Ingredients

Cucumber (キュウリ / Kyūri) 1
Bell pepper (パプリカ / Papurika) 1/2 (red)
Red cabbage (紫キャベツ / Kyabetsu) 50 g (about 2 leaves)

Dressing
Yuzu koshō (柚子胡椒/ Yuzu koshō) 1 tsp
Salt (塩/ Shio) 1/2 tsp
Vinegar (酢/ Su) 1 tbsp
Olive oil (オリーブオイル / Orīhbu oiru) 2 tbsp

How to Make
1. Cut the cucumber into diagonals about 5 mm wide. Cut the bell pepper in half and then cut one of the halves into diagonals about 1 cm wide. Cut the cabbage into thin strips. Place all of the cut vegetables into a large bowl.
2. In a separate bowl, mix the dressing ingredients and then pour the dressing onto the vegetables, toss, and serve.

Recipe Developed by: Machiko Tateno

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