CookGo
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Daikon and Scallop Salad

Coût $8, économiser $5

Source: Recommended by CookGo

  • 20 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Seafood

    • 🦪 1 can (65g) canned scallop flakes

  • Vegetables

    • 🥕 1/4 daikon (300g), peeled and julienned
    • 1 pack kaiware sprouts

  • Condiments

    • 1 tbsp salted kombu
    • 1 1/2 tbsp vinegar
    • 1 tsp soy sauce
    • 1/2 tbsp sesame oil
    • 🧂 1 pinch salt

ÉTAPES

1

Peel the daikon, cut it in half lengthwise, and julienne it along the fibers. Soak in water for 5 minutes, then drain.

2

Trim the roots off the kaiware sprouts. Separate the scallop flakes from the canned juice, reserving 1 tbsp of the juice.

3

Mix the dressing ingredients (vinegar, soy sauce, sesame oil, salt) in a bowl. Add the reserved scallop juice and mix well. Toss the daikon, kaiware, scallops, and salted kombu with the dressing.

NUTRIMENTS

Par portion

🔥

120

Calories

  • 8g
    Protéines
  • 10g
    Glucides
  • 4g
    Graisses

💡 Astuces

You can substitute kaiware sprouts with cucumber or mizuna for variety.Serve immediately for the freshest taste, or chill for 10 minutes to enhance the flavors.This salad pairs well with grilled fish or rice dishes.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.