Summer is the time to
eat cold vegetable dishes, being too hot to cook and to eat hot food. I do like
my raw veg to be soft to eat, easier to digest.
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| Zucchini dry tomato salad |
1. Cut zucchini into
sticks, dry tomato into pieces, kaffir lime leaves into thin shreds.
2. Mix together,
season with Umeboshi and mustard, stir well. Juice will ooze out from zucchini
and will be absorbed by dry tomato. Rest for half a day before serving.
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