Hot Salad 温野菜サラダ
Author: Naoko Yoshioka
Recipe type: Appetizers, Salad
Cuisine: Japanese
Serves: 2
- 10 kidney beans
- 8 morocco kidney beans
- ½ cauliflower
- ½ broccoli
- ½ carrot
- 12 prawn (remove shell)
- 50g boiled chickpeas
- 50g boiled beans
- 1 tbsp sesame oil
- salt and pepper
- Cut off the tip of calyx of kidney beans, peel the carrot and cut into 3 ㎝ wide pieces, cut the cauliflower and broccoli into bite- size piece.
- Place the water in a large pot, and bring to the boil, then, add the pinch of salt. Boil the morocco kidney, kidney beans, and carrot for 2 min, next add the cauliflower and broccoli , and boiling for about 3min, and drain, continue boil the prawn for red color.
- Place every vegetables and prawn in a large bowl, add the sesame oil, salt and pepper and mixing well.
Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2010/03/16/hot-salad/
3.2.2124