Tosakanori Vermicelli Salad
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Simple and healthy. A delightful salad recipe with Tosakanori. Arrange with your favorite dressings and salad ingredients.
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Ingredients:
- Tosakanori (before rehydrating) 15g
- Vermicelli noodles (boiled and lightly rinsed as per instructions) 80g
- Cucumber (thinly sliced diagonally, then shredded) about 40g (cut into 4cm lengths)
- Carrot (thinly sliced, then shredded) about 40g (cut into 4cm lengths)
- Sliced ham (halved and cut into strips) 2-3 slices
- Sesame dressing 2 tbsp
- Mayonnaise 1 tbsp
- Lemon juice about 1 tsp
- Salt and pepper to taste
How to:
-
Soak Tosakanori in water for 4 minutes to rehydrate.
- Combine all ingredients in a bowl, including the dressing, and mix well. Tip: Reserve some Tosakanori for garnishing.
- Adjust seasoning with salt and pepper to taste. Serve the mixture generously on a bed of lettuce, and sprinkle with the reserved Tosakanori.
Tosakanori, with its rich crimson color, is more than just a seaweed; it's a statement. Unlike anything else on your plate, its bright red color adds a layer to any dish. It complements and enhances the other ingredients, making it a versatile ally.
