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This vegetarian Japanese salad seems quite simple and easy to cook from the first glance, but when you proceed to cooking the dish, you will understand its unlimited benefits. So, leave your doubts behind (if any) and hurry up to cook the salad right away, especially if you are a vegetarian!
- laminaria : 200 g (frozen or marinated)
- apple : 1 piece
- carrots : 1 piece
- onion : 1 piece
- pickled cucumber : 1 piece
- olive oil : 30 ml
- soy sauce : 2 Tbsp
- lemon juice : 2 Tbsp
- salt : 0.5 tsp
- sugar : 0.25 tsp
- vinegar : 60 ml (6%)
- fennel : 1 bunch
Stages of cooking
Whether you have frozen or fresh laminaria, boil it for 15 minutes. Then rinse it well to get rid of the rest of the sand (if any). Having done that, marinate the product by adding 1 teaspoon of salt, 1 tablespoon of sugar and 60 ml of vinegar (6%). Mix the laminaria with the marinade and store in a fridge if needed. By the way, you can marinate the laminaria in advance not to waste time when cooking the salad.
This is how the marinated laminaria looks like. It is rich in microelements and vitamins, so you can use it as it is, but this time we are going to use it as a major ingredient of the vegetarian Japanese salad.
Wash and peel the vegetables. Grate a carrot and an apple into long strips and slice an onion into thin circles.
Mix the vegetables with marinated laminaria.
Cut the pickle cucumbers into strips.
Add the cucumbers to the mixture of laminaria with vegetables
Now, let’s cook the dressing using the soy sauce, lemon juice and olive oil.
Then add the dressing to the salad with the marinade and vegetables, mix the ingredients well and let the dish stay for an hour. Decorate the salad with the chopped fennel and serve! Enjoy!