This broccoli and shredded carrot salad is a simple, rapé-inspired side dish made with tender broccoli, crisp carrots, raisins, and shio koji instead of salt.
Every spring, this is one of the first salads I make. Fresh broccoli, sweet carrots, and cilantro from the garden are tossed in a light rapé-style dressing, with shio koji adding a subtle Japanese touch.
Bright, colorful, and full of fresh flavors, it's like a little celebration of spring on the table.
Instead of seasoning it with salt like a classic carrot rapé, this recipe uses shio koji, a traditional Japanese fermented rice seasoning. It adds gentle saltiness along with subtle umami and natural sweetness, creating a dressing that's simple yet full of flavor.
The raisins bring little bursts of sweetness, the nuts add crunch, and a pinch of cumin quietly ties everything together. The balance of sweetness, saltiness, and delicate acidity keeps inviting me back for another bite.
Ingredients
Compared to a classic carrot rapé, this version includes broccoli, raisins, and nuts for extra texture and flavor. Each ingredient has a simple role, and together they make a salad that's both light and satisfying.
Vegetables
- Carrots: Fresh, sweet carrots are ideal, but this recipe is also a great way to use carrots that have become slightly dry in the refrigerator.
- Broccoli: Briefly blanch the broccoli until just tender so it keeps a pleasant bite.
- Cilantro: Optional, but I love adding a little for its fresh aroma.
- Mixed nuts: Any unsalted nuts work well. They add a pleasant crunch, but it's perfectly fine to skip them if you prefer.
- Raisins: Raisins add gentle sweetness throughout the salad. Chopping them into small pieces helps distribute their flavor more evenly. If your raisins are coated with oil, rinse them briefly with hot water and pat them dry before using. Removing the oil also helps them absorb the dressing more easily.
Seasoning
- Shio koji: Instead of salt, this recipe uses shio koji, a traditional Japanese fermented rice seasoning. It adds saltiness, gentle umami, and mild sweetness all at once, creating a more rounded flavor with less sugar. I like making my own because it's surprisingly easy and much more budget-friendly than buying it ready-made.
- Apple cider vinegar: I like using apple cider vinegar for its gentle, refreshing acidity. If you use rice vinegar instead, reduce the amount slightly and add a little extra sugar to balance the flavor.
- Sugar: I like to use vegan raw cane sugar for its mild sweetness and deeper flavor. If using white sugar, add a little less, as it's sweeter than raw cane sugar.
- Olive oil: Just a small amount of olive oil adds richness without making the salad too heavy.
- Cumin powder: I like to add just two or three dashes of cumin. It's a small addition, but it quietly ties all the flavors together.
For exact amounts, please check the printable recipe card👇
Instructions
Just two easy steps!
- Preparation:
- Peel and julienne the carrots.
- Finely chop the raisins and nuts.
- Cut the broccoli into bite-size pieces and blanch for about 1–1½ minutes. Once it's cooked to your liking, drain well.
🗝 If your raisins are coated with oil, soak them in hot water for about 30 seconds, then drain and pat them dry. This helps them absorb the dressing more easily.
- Mix:
- Combine all the ingredients in a bowl and toss well.
- Let the salad rest for at least an hour before serving to allow the flavors to meld. It tastes even better the next day 🌼
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2–3 days.
FAQ
Yes. In fact, the salad tastes even better after resting for at least an hour, and the flavors continue to meld overnight. It's a great make-ahead side dish.
Yes. The raisins add little bursts of sweetness, but you can leave them out if you prefer a less sweet salad.
Yes. You can make this recipe without broccoli for a more traditional carrot rapé-style salad.
Recipes with Shio Koji
More vegan recipes made with homemade shio koji:
More Broccoli Recipes
If you have extra broccoli, here are a few more vegan recipes to enjoy:
Recipe Card
Broccoli & Shredded Carrot Salad With Raisins (Rapé-Like Style)
Equipment
- carrot shredder
- cooking chopsticks
- pot
- colander
- kitchen knife
- cutting board
Ingredients
Vegetables
- 80 g broccoli
- 80 g carrot
- 13 g raisins
- mixed nuts (small handful)
- cilantro (to taste)
Seasoning
- 2 teaspoon shio koji
- 2 teaspoon apple cider vinegar
- 1 teaspoon raw cane sugar (adjust to taste)
- 1 teaspoon olive oil
- 2-3 dash cumin powder
Instructions
Prep
- Broccoli: Cut the broccoli into bite-size pieces and blanch for about 1–1½ minutes, or until cooked to your liking. Drain well.80 g broccoli
- Carrot: Peel and julienne the carrots using a knife or grater.80 g carrot
- Raisins & Nuts: Chop the raisins and nuts finely.13 g raisinsmixed nuts
- Cilantro: Separate the leaves and stems, then finely chop the stems. If the stems are tough, use only the leaves.cilantro
Mix
- Combine the seasoning in a large bowl.
- Add the vegetables, raisins, nuts, and cilantro, then toss well to coat.
- Let the salad rest for at least 1 hour before serving so the flavors can meld. It's even better the next day.
Notes
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
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