<BROCCOLI NORI MUSTARD SALAD/ ブロッコリーの辛子海苔サラダ>
▶VEGAN
＜Yield> 2 servings
<Prep time> 10 minutes
<Cook time> 5 minutes
<Ingredients>
1 cup broccoli (150g)
½ cup shredded carrot (50g)
½ cup frozen edamame (deshelled)
1 sheet nori seaweed
2 tbsp water
Dressing
2 ½ tbsp mayonaise/ vegan mayonaise
1 tsp soy sauce
½ tsp mustard ( add more or less to your liking)
¼ tsp sugar
¼ tsp salt
<Directions>
1. Cut broccoli into florets. Julian carrot. Steam them for 5 mins or until they are slightly cooked but still crunchy. Let them cool completely. Wipe off the moisture as much as possible. Thaw the frozen edamame in water.
2. Into a container, add all the dressing ingredients listed above. Then add in the broccoli, carrots, edamame and nori seaweed (torn by hand). Toss them to coat.
<Miwa’s tips>
Removing the moisture will prevent your salad from being watered down.
Other than broccoli, steamed sweet potato, kabocha squash, and lotus root would be great replacements.
If 1⁄2 tsp of mustard isn’t spicy enough, feel free to add more. Adding a small amount each time goes a long way.
<Storage time>
Store in an air-tight container for up to 5 days in the fridge.
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This BROCCOLI NORI MUSTARD SALAD is great to be served in this tableware.
<MIWA’s recommendations♡>
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