Japanese style vegetable salad

Photo: Woman`s Day
Iceberg lettuce)150 gramsCarrot100 gramsCucumbers80 gramsChicken eggs1 pieceSesame seeds2 gramsPumpkin seeds5 gramsSauce (nutty)70 grams
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:15 minutes
  • Flow temperature:Room temperature
  • Processing Type:Cutting
  • Kitchen:Japanese
  • Occasion:Everyday
  • Season:year round

We share the recipe for a low-calorie and very tasty salad that will decorate any holiday table.

Cooking method:

Prepare the ingredients. Peel and grate the carrots. Boil the egg. Cucumber cut into cubes. Pour the Iceberg lettuce, carrots, and cucumber into a deep bowl, crumble the egg, and sprinkle it with the pumped and pumped seeds.

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