Whip up a harusame salad with Chef Allison Davis
· 4 oz glass noodles
· 2 TBSP dried seaweed
· 1 English cucumber
· 1 carrot
· 1 tsp salt
· 2 tsp sesame seeds
· 3 TBSP rice vinegar
· 2 TBSP soy sauce
· 1 TBSP sugar
· 1 Tbsp avocado oil
· salt and pepper to taste
INSTRUCTIONS: Gather all ingredients Follow the package instructions to rehydrate the glass noodles.
Cut the cucumber in half lengthwise and thinly slice diagonally.
Cut the carrot into thin planks and cut into julienne strips.
Sprinkle kosher salt over cucumber and carrot and set aside for 5 minutes.
Drain off any excess water.
In a medium bowl, combine dressing ingredients and rinse together.
Add everything together in a large bowl and toss to combine. This can be kept for up to 2 days.
For more information about Midday Kentucky’s Chef, Allison Davis go to www.wildthymecooking.com or give her a call at (859)523-2665.