Vegan Broccoli And Shredded Carrot Salad With Raisins (Rapé-Like Style)
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.Adjust the amount of vegetables and seasonings to your preference, and experiment with different combinations. For example, if the carrots are already sweet, use less sugar; if they aren't sweet enough, add more sugar; add vinegar to make it more refreshing, etc. Taste as you go to achieve your desired flavor.
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 raisins, mixed 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 koji, 2 teaspoon apple cider vinegar, 1 teaspoon raw cane sugar, 1 teaspoon olive oil, 2-3 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.