This is a wonderfully refreshing chopped salad that's perfect for seeing in the summer months.
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Serves
4
Cucumber
Carrot
Cooked King Prawn
Smoked Salmon
Sushi Ginger
Rice Pouch
Edamame
Black Sesame Seed
FOR THE DRESSING
Pickled Ginger Liquid
Soy Sauce
Rice Vinegar
Ayala Daly
Ayala Daly is Mob's content producer and resident vibe bringer. You’ve probably seen her all over the stories but she’s no stranger to the kitchen. Ayala blends her background as a food researcher with her passion for cooking. With a knack for experimentation, she crafts easy-to-follow recipes bursting with bold flavours, drawing inspiration from regular trips to her favourite farms and the thrill of all things spicy.
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Serves
4
Cucumber
Carrot
Cooked King Prawn
Smoked Salmon
Sushi Ginger
Rice Pouch
Edamame
Black Sesame Seed
FOR THE DRESSING
Pickled Ginger Liquid
Soy Sauce
Rice Vinegar
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cook your rice according to packet instructions and leave to cool. Scoop out the seeds on the cucumber and slice in half lengthwise and peel the carrots.
Step 2.
Place your cucumbers and carrots onto a board and chop them into even-sized pieces. Add the smoked salmon, sushi ginger and prawns to the chopping board and continue to chop.
Step 3.
Tip your chopped ingredients into a bowl along with the rice, edamame and sesame seeds.
Step 4.
Make the dressing by mixing together the ginger juice from the jar along with your soy and rice vinegar.
Step 5.
Pour the dressing into the bowl and toss it all together.
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