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Karat, Taiwang & Akadahn Salad
by Eunice Hedgar
Serves 6
- 1 Karat
- 2 Taiwang
- 2 Akadahn
- 4 Calamansi
- 2 Cucumber
- 1 tablespoon Pohnpeian Pepper
1. Peel all the bananas and cut them in mixing bowl.
2. Squeeze the juice of the calamansi onto the bananas.
3. Cut the cucumber and place the pieces around the bananas.
4. Sprinkle Pohnpeian pepper over the salad.
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