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Japanese style cucumber and carrot salad recipe

Japanese style cucumber and carrot salad

This easy salad is influenced by Japanese cold soba noodles. I love this dressing so much so I decided to make an alternative meal which doesn’t use any noodles. The crunch of the vegetables is a lovely substitute and the addition of a protein makes this salad more nutritionally balanced.

Feel free to leave out the mirin in this recipe, as I find that sometimes the vegetables themselves are sweet enough without it. You can make this recipe gluten free by switching the soy sauce for tamari and the Shaoxing rice wine for dry sherry.

Japanese style cucumber and carrot salad recipe
Serves 4
323 calories
11 g
93 g
13 g
39 g
2 g
255 g
834 g
2 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 323
Calories from Fat 114
% Daily Value *
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Cholesterol 93mg
Sodium 834mg
Total Carbohydrates 11g
Dietary Fiber 4g
Sugars 2g
Protein 39g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the salad
  1. 450g turkey breast
  2. 2tsp shaoxing wine or dry sherry (optional)
  3. 1 cucumber
  4. 1 large carrot or 2 small carrots
For the dressing
  1. 50ml soy sauce or tamari
  2. 2 tbsp rice vinegar
  3. 1 tbsp mirin (or 1/2 tsp sugar and 1 tbsp rice wine) (optional)
  4. 1 tbsp sesame oil
To finish
  1. 75g roasted sesame seeds
For the salad
  1. Chop the turkey breast into bite sized pieces. You may use chicken or salmon if you prefer. Fry this in Shaoxing wine if using or grill it. Leave to cool completely.
  2. If you wish to make your dish prettier, take a peeler and peel the cucumber along the length so that you get alternating stripes of skin and no skin.
  3. Chop the cucumber into thin slices, about 0.5cm.
  4. Peel your carrots and either grate them, put them through a food processor on the largest grating disc or chop into long thin strands.
  5. Mix all the above into a bowl.
For the dressing
  1. In a bowl, mix all the dressing ingredients.
  2. Taste and adjust according to your own liking e.g. more vinegar for sourness, more soy sauce for more saltiness.
  3. Leave the salad for at least 15 mins so that the dressing is absorbed by the vegetables.
To finish
  1. Dry fry sesame seeds if they're not already roasted to bring out the flavours. Watch the pan so it does not burn, they should be ready once they start smelling good!
  2. Once cooled, sprinkle on top of the salad, or mix in.
  1. You can also add any other crunchy vegetables to this salad if you wish. I recommend edamame beans, baby corn and halved runner beans.
  2. Remove the turkey if you want a veggie alternative and combine with more veg instead. Use less soy sauce in this case, try 2 tbsp of soy.
Elsa Eats

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