Cauliflower salad

 

[Ingredients for 2 servings]

- 1/4 head of cauliflower

- 1/4 head of lettuce

- 3-4 crab-flavored kamaboko (fish cakes)

<Dressing>

- 1/2 teaspoon yuzu pepper

- 1 tablespoon soy sauce

- 2 teaspoons olive oil

[Preparation]

- Separate the cauliflower into small florets, blanch in boiling water for 2 minutes, and drain.

- Tear the lettuce into bite-sized pieces by hand, place in cold water until crisp, and drain.

- Cut the crab-flavored kamaboko into bite-sized pieces.

- Mix the dressing ingredients well.

[Recipe]

1. Place the cauliflower, lettuce, and crab-flavored kamaboko in a bowl and pour the dressing over.