#Julienned

Crunchy, spicy, and hormone-balancing? We’ll take seconds. Carrots contain unique fibers that help flush out excess estrogen (bye, hormone bloat!). Pair that with cucumber for hydration and a gochugaru kick for anti-inflammatory support. Scroll down for the full recipe by @tastysimplyvegan. Salad Ingredients: 1 large cucumber, julienned or sliced thin 2 medium carrots, julienned 2 tablespoons sesame seeds 2 tablespoons fresh parsley, chopped 1 clove garlic, minced Dressing Ingredients: 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon gochugaru (Korean red chili flakes) 1 teaspoon soy sauce ½ teaspoon sugar Instructions: Julienne or ribbon the cucumber and carrots into thin, even pieces. In a large bowl, combine the cucumber, carrots, sesame seeds, parsley, and minced garlic. Add olive oil, lemon juice, gochugaru, soy sauce, and sugar directly to the bowl. Toss everything together until the salad is evenly coated. Let it sit for 5–10 minutes to allow the flavors to meld. Serve chilled, or snack straight from the bowl. Enjoy! #poosh

CHINESE STYLE STEAMED FISH Recipe by: @cassyeungmoney   2 lb cod or any white fish 1/3 cup ginger, julienned 3 scallions, julienned/ ribbons ¼ cup soy sauce ½ tsp sweetener of choice, I used agave   1. Julienne ginger and scallion. Soak scallion in an ice bath to help scallions curl. 2. Wash fish to your preference. I like to soak in a water and vinegar bath for 3-5 minutes to help get rid of any smelly odor. After 3-5 minutes, rinse fish under cold water and pat dry. Lay on a plate and top with julienne ginger. 3. In a small bowl, mix together: ¼ cup soy sauce and ½ tsp sweetener of choice. I used agave. Pour this under fish and steam for 5-8 minutes or until fish becomes flakey. The amount of time you steam your fish depends on the thickness of your fish. 4. Meanwhile, heat up ¼ cup of oil. I used avocado oil. Once oil is scorching hot, your fish should be done with steaming. Remove fish from steamer. 5. Lay scallion on top of fish (and ginger). Pour oil over fish.

🥕 Carottes Râpées — 3 Skill Levels Sometimes the simplest dishes are the most perfect. French carottes râpées are proof of that. Just finely julienned carrots tossed with lemon zest, lemon juice, champagne vinegar, olive oil, chives, parsley, salt and pepper. No emulsion, no fuss — just freshness. For this one I showed 3 skill levels, because good food shouldn’t be gatekept: 1️⃣ Mandoline – fast and perfectly uniform 2️⃣ Mandoline + knife – slice then refine 3️⃣ Knife only – classic julienne skills Same salad, same flavor — just different techniques depending on your comfort in the kitchen. Bright, acidic, herby and incredibly refreshing. This is the kind of side dish every chef should have in their back pocket. ⸻ Recipe (serves 4) Ingredients • 500 g carrots, peeled and finely julienned • Zest of 1 lemon • Juice of 1 lemon • 1 tbsp champagne vinegar • 2 tbsp olive oil • 1 tbsp chives, finely sliced • 1 tbsp parsley, finely chopped • Salt and freshly cracked black pepper, to taste Method 1. Peel the carrots and cut into a fine julienne (mandoline or knife). 2. Place in a bowl and add lemon zest, lemon juice, champagne vinegar and olive oil. 3. Add chives and parsley. 4. Season with salt and pepper. 5. Toss well and let sit 5–10 minutes before serving so the carrots slightly soften and absorb the dressing. Simple, sharp, and very French. 🥕 Save this for your next simple side dish 🔪 Which level are you? Mandoline, combo, or knife only? 🇫🇷 More French classics coming. #CarottesRapees #FrenchCooking #chefromainavril #SimpleCooking #FrenchCuisine

How to make a caramelized onion butter sauce 🧅 Sign up for my newsletter to keep up to date with recipes and cooking techniques! Comment “NEWSLETTER” and I’ll send you a link to your DMs to join my community! Ingredients: * 8 Tbsp butter, cold * 1 onion, julienned * Salt to taste * 3 garlic cloves, minced * 1 cup white wine * 2 cup chicken stock Follow the below link or comment “RECIPE” to get it sent straight to your DMs, https://kellyscleankitchen.com/2026/02/16/caramelized-onion-pan-sauce/ #caramelizedonions #sauce #pansauce #cooking #glutenfree

🥒🥕 Cucumber Carrot Salad (No-Cook) Ingredients: 2 cucumbers (thinly sliced) 1 large carrot (grated or julienned) 1–2 tbsp lemon juice (or vinegar) 1 tbsp olive oil (optional) Salt to taste Black pepper (optional) ½ tsp sugar (optional, balances flavor) Fresh herbs (like cilantro or parsley, optional) Instructions: In a bowl, combine sliced cucumbers and grated carrot. Add lemon juice, olive oil, salt, pepper, and sugar. Toss everything well until evenly mixed. Garnish with fresh herbs if you like. Serve immediately or chill for 5–10 minutes for extra freshness. Tips: Add a pinch of chili flakes for heat 🌶️ Toss in some yogurt for a creamy twist Sprinkle roasted sesame seeds for crunch Light, crunchy, and super refreshing—perfect with any meal! #mediterraneandietrecipes #mediterraneandietrecipes #mediterraneandietrecipes #mediterraneandietrecipes #mediterraneanlife

This Cantonese Steamed Fish from @emeraldcchan goes effortlessly from oven to table in our Heritage Fish Baker. 🐟 Ingredients: 1 whole white fish (1½ to 2 lbs), such as branzino, sea bass, or snapper, cleaned and scaled 1 3” knob of ginger, julienned 3 scallions, julienned (whites and greens separated) 1 small red chili, thinly sliced (optional) 3 tablespoons soy sauce 1 tablespoon Shaoxing wine (or dry sherry) 1 teaspoon toasted sesame oil ½ teaspoon sugar 3 tablespoons neutral oil Instructions: 1. Preheat oven to 400°F. Pat the fish dry with paper towels. Using a sharp knife, make 2–3 diagonal slashes on each side of the fish. Place the fish in a Le Creuset Fish Baker. 2. Stuff the cavity with half the julienned ginger and white parts of scallions, then add a few more pieces of ginger and scallions to top of fish. 3. In a small bowl, stir together soy sauce, Shaoxing wine, sesame oil, and sugar until sugar is dissolved. 4. Pour the sauce evenly over the fish. Cover with the lid and bake for 18–22 minutes, depending on size of fish, until opaque and flakes easily with a fork. 5. Heat neutral oil in a small saucepan over medium-high heat until shimmering. When the fish is ready, remove the lid and top with the fresh ginger, scallions, and chili. Carefully pour the hot oil over the fish — you should hear it sizzle. Serve immediately with steamed rice.

🧧Ep19: Chinese Steamed Cod Fish 🐟Fish or 鱼 (yú) sounds like 余, so eating fish is wishing for more than enough in the new year 😏 🥣 Ingredients 250 g Frozen Codfish Steak Cut 2-inch piece Ginger, sliced 3 Green Onions (white parts sliced, green parts julienned) Red Capsicum, julienned (small amount for garnish) 1 tbsp Shaoxing Wine 2 tbsp Oil (to be heated) 1 tbsp Light Soy Sauce 1 tsp Sesame Oil Salt 📝 Steps 1. Thaw, rinse, and pat dry the fish. Season with salt and pat dry again. 2. Separate green onions into white and green parts. Slice the white parts. Julienne the green parts and the red capsicum, then soak them in ice water to curl. 3. Place fish on a plate. Arrange sliced white green onions and ginger on the fish, and drizzle with 1 tbsp Shaoxing wine. 4. ill a pot with water, place a steaming rack inside, and bring to a boil. Steam the fish for 6–8 minutes, until it flakes easily with a fork. 5. Heat the oil and sesame oil in a saucepan over medium heat until it starts to shimmer. 6. Remove the fish from the steamer. Discard the liquid (optional) and remove the steamed ginger and onions. 7. Garnish the fish with the curled green onion strips and red capsicum. 8. Pour the hot oil mixture over the garnish to sizzle, then add the light soy sauce. Serve with steamed rice! Enjoy! 🫶🏻

The first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook! Small but mighty 🔥💛 Fridge essential alert 🚨 Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish.  Julienned for speed. Addictive by nature.  Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).   Scroll down for the recipe — and save this fridge hero for later! 💛 #AD 💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection! Ingredients: 175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 1 1/2 tbsp rice or distilled white vinegar 1 1/2 tbsp caster (superfine) sugar 2 tsp gochugaru (Korean chilli flakes) 1 small garlic clove, grated 1 spring onion (scallion), thinly sliced 1 tsp sea or kosher salt Roasted sesame seeds (to serve) Method: In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat. @quartobooksuk @quartobooksus @whitelionpublishing #JudyJoo #JudyJooChef #KQuick #QuickPickles #PickledRadish #Musaengchae #KoreanPickles #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza

Sushi ❌ Cake ✅ Ingredients • 2 cans tuna, drained • 1 cup cooked sushi rice, cooled • 2 avocados, thinly sliced • 1 carrot, very thinly sliced or julienned • ½ large cucumber, thinly sliced • 2–3 tbsp mayo • 1–2 tsp lemon juice • 1 green onion, finely chopped • Salt and pepper to taste For topping • Sriracha aioli • Teriyaki sauce • Black or white sesame seeds #recipes #recipeideas #easyrecipes #sushi #cake

🥬 Quick Asian Cabbage Stir-Fry (20 Minutes) Ingredients 4 cups green cabbage, thinly sliced 1 carrot, julienned 2 cloves garlic, minced 1 tsp fresh ginger, grated 2 tbsp oil (vegetable or sesame) 2 tbsp soy sauce 1 tsp rice vinegar or lemon juice ½ tsp sugar or honey (optional) Optional: chili flakes, sliced green onions, sesame seeds Instructions Heat oil in a large pan or wok over medium-high heat. Add garlic and ginger; stir 30 seconds until fragrant. Add cabbage and carrot; stir-fry 5–7 minutes until crisp-tender. Pour in soy sauce, vinegar, and sugar (if using). Toss well. Cook 2–3 more minutes. Taste and adjust seasoning. Garnish with green onions or sesame seeds if desired. ✨ Perfect as a side dish, or add tofu, chicken, shrimp, or noodles to make it a full meal. #mediterraneandietrecipes #homecooking #MediterraneanVibes #asiancabbagestirfry #mediterraneanrecipes #healthyrecipes #Mediterranean #mediterraneanfood #EasySaladRecipe

Easy Poke Salad Bowls 🥗 SAVE this 💛Follow @nourish_naturally for more easy healthy recipes Ingredients - Rice, cooked (can use any rice eg brown, black) Sashimi tuna, diced (can use canned, or swap for salmon, chickpeas or tofu) Avocado, diced Carrot, julienned Edamame, cooked Beetroot, cooked & diced (can use canned) Cucumber, diced Ginger, fresh grated or pickled Seaweed salad Sriracha Kewpie mayo Sesame seeds Other ingredients you could use: corn, radish, shallots, cabbage, lettuce, Method: place all ingredients in a bowl & toss to combine. Enjoy! #easydinner #easylunch #mealprep #healthydinner #pokebowl #salad #dietitian

Save this recipe to make later✨ Makes: 4 | Time: 20 mins 🟢 Ingredients For Wrap Batter 1 cup spinach ½ cup besan ½ cup chopped tofu 1 green chilli 1 inch ginger ½ tsp rock salt ½ cup water For Filling ¼ cup julienned tomatoes ¼ cup julienned cucumbers ¼ cup shredded purple cabbage (or cabbage) 🟢 Method 1. Add spinach, besan, chopped tofu, salt, green chilli, ginger and water to a blender. Blend until smooth. 2. Transfer to a bowl. Add water if needed to adjust the consistency. 3. Heat and grease an iron tawa with cold-pressed coconut oil. Pour a ladleful of batter and spread gently. 4. Flip and cook evenly on the other side. 5. Spread any dip of your choice, add the veggies, roll tightly, slice and enjoy! - Tawa greasing tip: Greasing an iron tawa the right way is the secret to perfect oil-free wraps! Heat the tawa on high flame, sprinkle some salt with a little cold-pressed oil, stir for a few minutes, then wipe clean with a cloth. Your tawa is now perfectly seasoned - no extra oil needed while cooking. —— If you love recipes like this, you should check out our Quick & Easy Food Book 💛 It has 70+ clean and tasty recipes, perfect to be your guide for eating healthy and delicious every day. Available now on Amazon :) Link in bio. #healthywrap #healthylunch #highproteinrecipes #veganrecipes