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  • Writer's pictureMiwa


Updated: Feb 7




<Yield> 2 servings

<Prep time> 10 minutes

<Cook time> 5 minutes


1 cup broccoli (150g)

½ cup shredded carrot (50g)

½ cup frozen edamame (deshelled)

1 sheet nori seaweed

2 tbsp water


2 ½ tbsp mayonaise/ vegan mayonaise

1 tsp soy sauce

½ tsp mustard ( add more or less to your liking)

¼ tsp sugar

¼ tsp salt


1. Cut broccoli into florets. Julian carrot. Steam them for 5 mins or until they are slightly cooked but still crunchy. Let them cool completely. Wipe off the moisture as much as possible. Thaw the frozen edamame in water.

2. Into a container, add all the dressing ingredients listed above. Then add in the broccoli, carrots, edamame and nori seaweed (torn by hand). Toss them to coat.

<Miwa’s tips>

  1. Removing the moisture will prevent your salad from being watered down.

  2. Other than broccoli, steamed sweet potato, kabocha squash, and lotus root would be great replacements.

  3. If 1⁄2 tsp of mustard isn’t spicy enough, feel free to add more. Adding a small amount each time goes a long way.

<Storage time>

Store in an air-tight container for up to 5 days in the fridge.

Do you need any help on starting Japanese cooking at home ? Click here!

2023/7/22 MIWA

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