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JAPAN VEGETABLE SALAD
(Serving Size 2-4)

Cooking Method
Other

INGREDIENTS
- Salad Vegetables 90 g [3 oz]
- HAC Canned Kernel Corn 90 g [3 oz]
- Crab Flavored Stick (torn into shreds) 50 g [2 oz]
- Cherry Tomatoes (halved) 6
- Crab Roes 2 tbsp

SEASONING MIX
- Lee Kum Kee Premium Soy Sauce 2 tsp
- Lee Kum Kee Sesame Oil 1 tsp
- Lee Kum Kee Satay Sauce 4 tbsp
- White Vinegar 1½ tbsp

INSTRUCTIONS
1. Arrange all ingredients on a salad bowl and chill. Stir in seasoning mix just before serving.

Recipe adapted from Lee Kum Kee - www.lkk.com

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