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Seafood Salad with “Wasabi” and Soy Sauce Dressing
The salad dressing brings out the aroma of "LESS SALT SOY SAUCE" and "wasabi" (Japanese horse radish), which matches not only with seafood but also with boiled pork. It is important to refresh vegetables in cold water for 20 minutes. *[Salad dressing] in this recipe is in the quantity of easy-to-make portion.
PREPARATION
- Shave scallops horizontally, and slice octopus into slivers.
- Julienne Japanese white radish, cucumber, and carrot. Slice onion thin and soak in water.
- Combine the ingredients of the salad dressing.
- Serve the scallops and octopus cut in STEP1 and the vegetables sliced in STEP2. Pour the salad dressing as needed.
| Servings | 2 servings |
|---|---|
| Cooking Time | 10 *Excluding the time for refreshing vegetables |
| Calories (1 serving) | 288 Calories |
| Sodium (1 serving) | 1.4 g |
| Author | AKIKO YAJIMA |
Ingredients
4 pieces Scallops (to be eaten raw)
1 large leg Octopus (boiled)
Salad dressing
2 tablespoons LESS SALT SOY SAUCE
2 tablespoons Vinegar
2 tablespoons Vegetable oil
1 teaspoon "Wasabi" (Japanese horse radish)
1 teaspoon Sugar
PREPARATION
- Shave scallops horizontally, and slice octopus into slivers.
- Julienne Japanese white radish, cucumber, and carrot. Slice onion thin and soak in water.
- Combine the ingredients of the salad dressing.
- Serve the scallops and octopus cut in STEP1 and the vegetables sliced in STEP2. Pour the salad dressing as needed.
