Description
This salad is my pure improvisation, although the original recipe was in the book, but! Radish I categorically did not want, but celery changed to ginger. In my opinion, turned out just fine! Tender, with a taste of freshness, light with a slight kick of ginger, nutty aftertaste of roasted sesame seeds, well and completed the whole ensemble soy sauce. Come on, try it!
Ingredients
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Squid
3 piece
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Cucumber
1 piece
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Apple
1 piece
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Ginger
1 tsp
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Pepper
1 piece
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Soy sauce
3 Tbsp
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Vegetable oil
2 Tbsp
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Sesame
2 Tbsp
Cooking
Our initial products, the squid is already cooked. Photo 2 of Apple, but the salad used one.
Apple along with the skin rubbed on a grater for Korean carrot, misted with lemon juice, not to dark
Cucumber is also a grater, but take only the solid part, i.e. the middle bit with the seeds discarded, so that our salad and then not go.
Pepper cut into thin strips
Squid, too
Now on a heated dry pan roast sesame seeds until light brown and the appearance of a nutty smell, vysypaem them in a Cup
Now in a pan pour oil, heat and gently simmer our chili, just a minute
And there also send our ginger, in the kitchen going crazy flavor! Mix everything and remove from heat.
Now gently mix everything together in a large bowl and add the soy sauce. This salad does not need time to brew!
And we serve our salad, sprinkle it with sesame seeds! Bon appetit!
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