Although my commute has gotten much shorter since moving back to Japan, I still cannot get home before 7 PM. This means that by the time I get home, I am so hungry that I want to cook the minimum amount of food necessary to get full. To make sure that I eat vegetables, I try to have a few side dishes in my fridge that I prepare on the weekend and eat during the week. This shredded carrot salad is one of them.
This recipe is created by Harumi Kurihara, a celebrity homemaker. According to Wikipedia, she is called the Martha Stewart of Japan. It is extremely easy to make, and has become a staple in my fridge!
Prep time: Less than 30 min
1 can of tuna
1 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon dijon mustard
2 tablespoons wine vinegar
soy salt, salt, and pepper to taste
1. Julienne the carrot. I use a mandoline, making this process super easy. Mince the onion.
2. Mix the carrot, onion, garlic, and oil, and microwave it for 1 minute.
3. Drain the tuna, and mix it with the microwaved carrot. Add the rest of the ingredients and mix well. Let sit for 30 minutes before serving.
Hope you enjoyed this recipe!
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