March 2014- lemon bar tutorial!   


Mixed Crab Stick Salad with Citrus Vinaigrette 

This is a recipe where 90% of the ingredients are raw and 10% are cooked. See below for the recipe!

Mixed Crab Stick Salad

2 handfuls of spinach

15 bunashimeji (brown beech mushrooms)

15 bunapishimeji (white beech mushrooms)

2 slices of purple cabbage

5 slices of zucchini

½ orange

4 slices of cucumber

3 crab sticks

Quarter of red pepper & green pepper

1 slice of onion

2 stalks of scallions

Heat up the pan with 1 teaspoon of olive oil. Throw mushroom and zucchini in low heat for 5 minutes. Wash all of the raw vegetables and toss in a big bowl. Slice the crab sticks to your desire and throw in sautéed vegetables on top.

In the meantime, make your own dressing!

Citrus Vinaigrette

Juice from 1 orange

Juice from ½ a lime

1 tablespoon of olive oil

Pinch of pepper

Throw it into your blender and mix on high speed. It will give you a dressing that is milky to the eye but fresh and light to your taste. For an immediately chilled dressing, make sure to use an orange from the fridge. 

Enjoy this with a glass of cold coconut water.

Stay cool, kids!