• Miwa


When you think of Japanese salad recipe , what kind of flavor profile you come up with??

Among Japanese salad recipe, ginger soy-sauce dressing and sesame dressing are the popular one. In fact, I do make these two dressing often.

However, Japanese loves to make a fusion dish also!

Today's salad recipe is inspired by Mediterranean food.

This salad recipe is packed with variety of flavors and textures like pepper, corn, tomato, avocado, celery, zucchini etc.

I'm using rice vinegar & soy-sauce in dressing, so I named it Japanese colorful & fun salad.

My family just fell in love with this and have been repeating this recipe so many times.

This salad is so refreshing. I especially want you to make in summer time with summer seasonal vegetables!

Enjoy & have fun!


<Yield> 3 servings

<Prep time> 8 mins

<Cook time> 0mins


1 tomato

1 pepper

1 corn

¼ of onion

½ of zucchini

¼ of celery

½ of avocado


1 tbsp of rice vinegar without MSG

1 tbsp of juice of lemon

1 tsp of honey / amazake

2 tsp of soy sauce

1 tsp of salt

1 ½ tbsp of olive oil


1: Chop all the vegetables into uniformed small pieces. Try to cut them finely.

Mix dressings listed above.

2:Toss chopped vegetables and dressing. Adjust the taste with salt and lemon juice. Refrigerate it for 30 mins.

Serve it on your bowl and ready to be enjoyed!

<Miwa’s tips> 

・To enjoy the texture, I recommend to cut the vegetables into small pieces. I chopped about ½ inch dice.

・Feel free to add more lemon juice and salt to adjust taste. I kept the dressing pretty mild since I made it for kids. If you like more of vinegary taste, definitely add more vinegar or lemon juice.

・You can swap lemon juice for lime or yuzu.

・This salad needs to be chilled before you serve it. It will get a lot more flavorful and refreshing than the room temperature.

・You can jazz up any veggie you want, but you can not skip corn, tomato, and celery!! haha

Olive and pickle would be perfectly incorporated in this salad.

<Recommended side dish>


Japanese Veggie curry

<Storage time>

Store it in a air-tight container in the fridge for 3days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!