Home Dish Yuki’s chopped salad
Yuki’s chopped salad favourite

Yuki’s chopped salad

Introduce

Chef :

Bo okaasan

Yuki’s chopped salad

My friend Yuki brought the salad to a potluck. I liked it so named it Yuki’s salad and making it ever since. Whole grain mustard is the key!

Ingredient

2

Cucumbers (Japanese or Persian: better:smaller and less seedy)

1

medium carrot

1/2

yellow onion (sweet onion is better)

2 tablespoon

vinegar (Japanese rice vinegar is less harsh)

1 tablespoon

olive oil

1 teaspoon

salt

1 tablespoon

sugar

1 tablespoon

whole grain mustard

Cooking instructions

* Step 1

Slice onion thinly. Chop cucumbers and carrot in match stick shape. Yuki’s original version had shredded chicken breast. You can steam (microwave with a little of water) 1 Chicken breast and shred.
Image step 1 Image step 1 Image step 1

* Step 2

In a bowl out all chopped vegetable and add salt and mix. Leave for 10 minutes. Squeeze water out and put them in a new bowl. Add vinegar, olive oil, sugar, and mustard and mix. Add Chicken if desired.
Image step 2

Note: if there is a photo you can click to enlarge it

Tag

Cucumbers (Japanese or Persian: better:smaller and less seedy) medium carrot yellow onion (sweet onion is better) vinegar (Japanese rice vinegar is less harsh) olive oil Salt Sugar whole grain mustard

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