BENTO BOX: Carrot and Tuna Japanese Vinaigrette
Course: Appetizer, Salad
Keyword: sunomono
  • 1 stick carrot 80g/3 oz
  • 1/4 can tuna
  • 1 tsp Olive Oil
  • 1/2 tsp sugar or maple syrup
  • 1 tbsp rice vinegar or lemon
  1. Peel a carrot, and slice the carrot in an angle as thin as possible.

  2. Lay sliced carrot and chop them into strips as thin as possible.

  3. In a small bowl, add carrot stripes, ¼ tsp of salt. Mix well with a hand well. And let it stay for 10 minutes.

  4. After 10 minutes, squeeze water from the carrot.

  5. In a small bowl, add the seasonings, and mix well with a whisk.

  6. Add dried carrot into the seasoning bowl and mix well with the cooking chopsticks.

  7. Serve chilled or room temperature.