Japanese-style rice and pickled vegetable salad

Cooking Salads Japanese-style rice and pickled vegetable salad

This delicious Japanese-style rice and pickled vegetable salad is quick and simple.

Lables: Low fat Low sodium Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Place carrot, cucumber, vinegar and sugar in a small glass or ceramic bowl. Set aside for 1 hour to allow flavours to develop, stirring every 15 minutes.
  2. Rinse rice under cold water. Cook rice, using absorption method, following packet directions until tender. Rinse under cold water. Drain well. Cool for 10 minutes.
  3. Transfer rice to a large bowl. Add green onion, salad leaves, sesame seeds, undrained carrot mixture and lemon juice. Season with salt and pepper. Toss gently to combine. Serve salad topped with pickled ginger.

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1 small carrot, cut into matchsticks
1 Lebanese cucumber, seeded, cut into matchsticks
1/4 cup rice wine vinegar
1 tbsp caster sugar
1 1/2 cups sushi rice, rinsed well, drained
3 green onions, thinly sliced diagonally
60g mixed salad leaves
2 tbsp sesame seeds, toasted
1 tbsp lemon juice
Pickled ginger, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Easy
Serves
6 people
Method
Baking
Category
Salads
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