Japanese Macaroni Salad

Cook Macaroni according to package directions in water with 3 grams of Salt until al dente. Drain well and rinse with cold water to stop cooking. Drain thoroughly again.

Thinly slice the Cucumber and Onion. Place them in a bowl, sprinkle with 2 grams of Salt, and let sit for 10 minutes to draw out excess water. Squeeze out the liquid thoroughly.

Peel and finely julienne the Carrot. Blanch the julienned Carrot in boiling water for 30 seconds, then drain and cool quickly under cold water. Drain well.