This is a simple vegan salad recipe which mixes quickly boiled broccoli and shredded carrots with salt koji in a rapé-like style. It's ideal for using up large quantities of broccoli and carrots.
I created this recipe because I remember really enjoying a delicious carrot rapé sandwich with cumin I had at a bakery in Ebisu about 10 years ago.
I used homemade shio koji (salted malt) to season the carrots, which is different from most carrot rappé recipes.
This gives even the plain old carrots some life in this recipe for a shredded carrot salad that you can really count on.
Besides the carrots, there are a bunch of other ingredients that make this meal satisfying. Even though the serving size is for two people, it's actually pretty light and refreshing. You could probably finish it on your own. The oil is also kept low, so you don't feel bad even if you eat a lot... 🐰
When we're feeling a bit under the weather in the early spring, it's a good idea to eat lots of green and yellow vegetables to recharge our batteries.
I hope you enjoy this recipe and are happy🌱
Also, just so you know, all the recipes on this blog are vegan and vegetarian. It's also great for anyone interested in a plant-based diet. If you've got some extra time, be sure to check out the other recipes!
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Ingredients
This recipe has a few more ingredients and seasonings than the typical shredded carrot salad recipe of just salt, olive oil, and vinegar. This gives it a nice texture and filling, so I'm sure you'll feel satisfied after eating it.
Vegetables
We've combined a typical carrot rapé with a few extra ingredients.
- Carrots: Whether you use sweet and delicious carrots or old and overgrown, dried carrots, you can make a tasty shredded carrot salad with either.
- Broccoli: Use broccoli that has been quickly boiled to keep its texture. If the stems are thin, boil for a minute; if they are thick, boil for a minute and a half. Feel free to adjust to your liking. Also, I'm sure it would taste great if you made it with only carrots and no broccoli.
- Cilantro: It's fine whether you add it or not. Personally, I prefer adding it as it enhances the flavor.
- Mixed nuts: I used unsalted mixed nuts. You don't have to go shopping just for nuts; you can use any nuts you already have at home. Or you can exclude it; it is not a big deal.
- Raisins: Raisins are used to provide sweetness. It absorbs the flavors of the seasonings well, so when you bite into them, an indescribable deliciousness fills your mouth. Those that are oil-coated should be rinsed in hot water and thoroughly drained before use.
Seasoning
The secret to the seasoning in this recipe is to use homemade shio koji and a bit of cumin powder. Even if the carrots are a little bland, they'll taste great with these seasonings.
- Shio Koji: Unlike regular carrot rapé, this recipe uses shio koji instead of salt. The sweetness and effects of shio koji allow you to make a delicious carrot salad with less sugar. Here's how to prepare Shio Koji at home. It's almost a hands-off process and wallet-friendly than buying store-bought versions.
- Apple cider vinegar: Use a refreshing apple cider vinegar. If you use rice vinegar, I recommend using less of it or adding more sugar.
- Sugar: I used vegan raw cane sugar. If you use white sugar, it is sweeter, so I think it's better to add less.
- Olive oil: A tiny quantity of olive oil is added for richness.
- Cumin powder: To balance the taste, I added two to three dash of cumin powder. It's okay not to include it if you don't have it.
For exact amounts, please check the recipe card👇
Instructions
Once the ingredients are prepped, all that's left is to mix them with the seasoning. It's a breeze!
- Preparation: Peel and julienne the carrots using a knife or grater. Cut the broccoli into bite-size pieces and cook in boiling water for 1-1.5 minutes before draining in a colander. Chop the raisins and nuts finely.
🗝 If raisins are coated with vegetable oil, soak in hot water for 30 seconds to remove the oil. After draining, use a paper towel to remove any remaining moisture.
- Mix: Combine all of the ingredients in a bowl and mix thoroughly. Allow it to sit for at least an hour so that the flavors can improve. It will taste even better if you put it in the fridge overnight.
Tools
- carrot shredder
- chopsticks
- saucepan
- colander
- kitchen knife
- cutting board
Storage
Any food left over can be stored in a food container in the fridge for about 2–3 days.
Frequently Asked Questions
First, peel the carrots and cut them into 2-inch lengths, then slice them into thin, plate-like slices (a peeler or slicer can be used to make thin strips). Stack the sliced carrots on top of each other and use a knife to cut them to the desired thickness.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
Recipes with Shio Koji
More Vegan Recipes to use up homemade Shio Koji:
More Broccoli Recipes
Here are more Vegan Recipes with broccoli:
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
Recipe Card
Vegan Broccoli And 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 (Increase / decrease depending on the sweetness of the carrot)
- 1 teaspoon olive oil
- 2-3 dash cumin powder
Instructions
Preparation
- Cut the broccoli into bite-size pieces and cook in boiling water for 1-1.5 minutes before draining in a colander.80 g broccoli
- Peel and julienne the carrots using a knife or grater.80 g carrot
- Chop the raisins and nuts finely.*If raisins are coated with vegetable oil, soak in hot water for 30 seconds to remove the oil. After draining, use a paper towel to remove any remaining moisture.13 g raisinsmixed nuts
- Separate the cilantro leaves and stems, and finely chop the stems.*If the stems are tough, use only the leaves.cilantro
Mix
- Combine all of the ingredients in a bowl and mix thoroughly. *If you're not sure whether to add cumin powder or cilantro, combine all of the other ingredients first and taste, then gradually add them.2 teaspoon shio koji2 teaspoon apple cider vinegar1 teaspoon raw cane sugar1 teaspoon olive oil2-3 dash cumin powder
- Allow it to sit for at least an hour so that the flavors can improve. It will taste even better if you put it in the fridge overnight.
What did you think of the recipe for my Broccoli & Shredded Carrot Salad?
For other recipes using broccoli, you really can't go wrong with Broccoli Stir-Fry with Shio Koji and Peperoncino Style. This recipe is quick and easy to prepare, yet very tasty. You can also use nanohana (rape blossoms) or cabbage instead.
Please give it a try!
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