Broccoli & Shredded Carrot Salad With Raisins (Rapé-Like Style)
This vegan broccoli and shredded carrot salad is inspired by French carrot rapé and seasoned with shio koji, a traditional Japanese umami seasoning instead of salt. It's a light, colorful side dish that's easy to prepare and perfect for spring.*Taste and adjust the seasoning to your liking. Sweeter carrots may need less sugar, while less sweet carrots may benefit from a little more.
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 raisins, mixed nuts
- Cilantro: Separate the leaves and stems, then finely chop the stems. If the stems are tough, use only the leaves.cilantro
If your raisins are oil-coated, soak them in hot water for 30 seconds, then drain and pat dry before chopping.
Mix
- Combine the seasoning in a large bowl.2 tsp shio koji, 2 tsp apple cider vinegar, 1 tsp raw cane sugar, 1 tsp olive oil, 2-3 dash cumin powder
- 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 you're unsure about the amount of cumin or cilantro, add them gradually and taste as you go.