Harumi Kurihara recipe: crisp salad with grated carrots and a ponzu soy dressing
Harumi Kurihara recipe: crisp salad with grated carrots and a ponzu soy dressing Ponzu sauce is usually made with Japanese citrus fruits, such as yuzu, but lemon works well, too. Mixed with just a little sesame oil, it makes a tangy dressing that's also low fat.
Hijiki seaweed salad with anchovy dressing: Rinse 10g hijiki seaweed, soak in warm water 10 mins; drain, pat dry. Soak a mix of julienned vegetables (lettuce/carrot/cucumber/onion/etc) in cold water 5 mins; drain, pat dry. Mince 2-3 anchovy fillets and mix with 2 tbs vegetable oil, 1 tbs wine vinegar, pinch of caster sugar, pepper, 1 tsp soy sauce for the dressing. Mix the hijiki and vegetables in a serving bowl; pour dressing over, then serve. | Harumi Kurihara via the Guardian