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Carrot, ginger & macadamia salad
This carrot-ginger salad bursts with freshness, flavour and crunch. Kikkoman Yuzu Ponzu adds a citrus note, while macadamia nuts and edamame bring texture and nutritional value. Perfect as a light snack or a side for Asian-style meals.
Preparation
Step 1
5 large carrots – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 2 tbsp Kikkoman Toasted Sesame Oil – ½ tsp turmeric – 1 tsp grated ginger
Peel the carrots and shave them into thin ribbons. Mix with the Kikkoman Yuzu Ponzu, Kikkoman Sesame Oil, turmeric and grated ginger. Leave to stand for 10 minutes.
Step 2
200 g cooked edamame – 1 bunch fresh coriander – 80 g macadamia nuts
Mix the marinated carrots with the edamame, fresh coriander and macadamia nuts.
Recipe-ID: 1577
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5 large carrots – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 2 tbsp Kikkoman Toasted Sesame Oil – ½ tsp turmeric – 1 tsp grated ginger
Peel the carrots and shave them into thin ribbons. Mix with the Kikkoman Yuzu Ponzu, Kikkoman Sesame Oil, turmeric and grated ginger. Leave to stand for 10 minutes.
200 g cooked edamame – 1 bunch fresh coriander – 80 g macadamia nuts
Mix the marinated carrots with the edamame, fresh coriander and macadamia nuts.
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