How to Make Any-night-of-the-week Salade de concombre, navet et poivron rouge aux prunes salées japonaises

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Award-winning Salade de concombre, navet et poivron rouge aux prunes salées japonaises . It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Salade de concombre, navet et poivron rouge aux prunes salées japonaises , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salade de concombre, navet et poivron rouge aux prunes salées japonaises delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salade de concombre, navet et poivron rouge aux prunes salées japonaises is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salade de concombre, navet et poivron rouge aux prunes salées japonaises estimated approx 10 min.

To begin with this recipe, we have to prepare a few components. You can cook Salade de concombre, navet et poivron rouge aux prunes salées japonaises using 6 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Salade de concombre, navet et poivron rouge aux prunes salées japonaises :

1. 10 cm concombre
2. 1 navet
3. 1/4 de poivron rouge
4. 1 umeboshi (prune salée à la japonaise)
5. 2 cuillères à café sucre de canne
6. 2 cuillères à soupe vinaigre sushi

Instructions to make to make Salade de concombre, navet et poivron rouge aux prunes salées japonaises

1. Coupez le concombre très finement comme sur cette photo
2. Épluchez et couper le navet très finement comme sur cette photo
3. Coupez le poivron rouge en lanière
4. Pour préparer la vinaigrette, coupez l'umeboshi en petits morceaux et mélangez le avec du sucre et vinaigre de sushi. Si vous trouvez que c'est trop salé ou acide, ajoutez plus de sucre selon votre goût.
5. Mélangez les légumes et la vinaigrettee. Laissez mariner 10 min dans le réfrigérateur avant de servir.
   
   Bon appétit!

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