Saturday, February 23, 2013


I made this salad as a mid afternoon snack for work.  I like to have some variety for snacks and this is an easy option to make.  Plus I like sushi style ginger and use it for other things than just to have with sushi.

I used a small plastic container and stacked the vegetables on top of each other.  You can make a number of variations using different vegetables.  You can add coloured peppers, zucchini or mushrooms.  The salad reminds me of a japanese salad.

Top view of layered vegetables.

Side view.

1/4 english cucumber, chopped
1 medium size carrot, finely chopped or shredded
1 tsp to 1 tbsp sushi ginger
1 tsp sesame seeds
1 tbsp rice vinegar


Using a container or a bowl, layer the vegetables on top of each other.  Add the ginger, sesame seeds and then rice vinegar.  Ready to eat right away or cover the container with a lid and refrigerate until ready to eat.  Serves one.

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