Julienne the carrots and place them in a heat-resistant container. Cover the container with cling film and heat for 1 minute 30 seconds at 500 W. Leave the carrot to cool in the cling film.
Slice the pea sprouts into 3-4 cm bite-sized pieces and dress with 1/2 teaspoon shio-koji.
Break apart the crab sticks and cut them in half. Please refer to my recipe "How to Quickly Break Up Crab Sticks!!!"(Recipe ID: 1929401)
Sprinkle 1 teaspoon lemon juice over the cooled carrots and add them to the bowl from Step 2 together with the crab sticks.
Drizzle some sesame oil over the salad if you'd like, and taste. If the flavour is too weak, adjust it with salt and pepper. It's ready to serve!
Story Behind this Recipe
I really love this "Pea Sprout & Cabbage Shio-koji Salad", Recipe ID: 2034045. I thought the pea sprouts would taste delicious with some other fresh and simple ingredients, so I made this recipe with a couple adjustments to the seasoning.
Carrot peel contains lots of carotene which supposedly helps to prevent cancer! I recommend using unpeeled carrots with a smooth and clean skin. The carrots do contain an enzyme that destroys Vitamin C, but if you heat them up or sprinkle some lemon juice or vinegar over them it seems to keep the enzyme at bay.