0 0
Wasabi broad bean-layered salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup Bean sprouts
2 Carrot
1 can Broad beans
4 tablespoons Soy sauce
8-10 drops Wasabi
1 pinch Parsley
1 pinch Mint freshly minced

Nutritional information

13 g
Total fat
65 mg
Cholesterol
1240 mg
Sodium
40 g
Total carbs
7 g
Dietary fiber
9 g
Sugars
32 g
Protein

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Wasabi broad bean-layered salad

A more sophisticated way of eating humble broad beans from Japanese cuisine.

Features:
  • Gluten-Free
  • Paleo
Cuisine:

Ingredients

Directions

Share

Wasabi, also known as Japanese horseradish,  is a paste  with a pungent, spicy taste that is typically used on sushi or salads. Because of its intense flavour, wasabi is typically used in in such small quantities that its nutritional value is negligible. However, raw wasabi roots are rich in carbohydrates (46%).

Japanese wasabi broad bean salad is typically served with daikon and red caviar. I have adapted the recipe with the milder flavor of carrots and soybean sprouts – you can still maintain daikon instead of the sprouts, just be prepared to a more intense flavour. All in all, the salad is very pleasant: just be careful with wasabi!

The preparation is quite easy: after boiling the vegetables separately, you layer them in a cookie cutter to retain the chosen shape. You then prepare the dressing and drizzle it over the salad cakes.

Here, I have accompanied the salad with a couple of creamed cheese balls rolled in dried spices – mint, thyme and parsley -, a few chips, and a Montreal sausage served with vegan mayonnaise and a white cabbage leaf.

(Visited 246 times, 1 visits today)

Steps

1
Done
15 minutes

Dice and Boil

Put the soybean sprouts in a sauce pot, cover with water and bring to the boil. Peel and dice the carrots. Put them in a separate sauce pot, cover with water and bring to the boil. Cook the sprouts for 6-7 minutes and cook the carrots for 10 minutes. Take off the heat, drain and rinse under cold running water. Transfer them to separate containers and allow to cool down for 1-2 minutes.

2
Done
5 minutes

Layer the veggies

Drain the broad beans. With the help of a spoon, transfer the broad beans to the serving plate, inside a large cookie cutter. Press with the back of the spoon to crush them, until you form a firm bottom layer for your salad. Form a second layer with soybean sprouts and the third with carrot cubes. Press them well on top and delicately remove the cookie cutter.

3
Done
2 minutes

Prepare the dressing and season

In a ramekin, mix the soy sauce and wasabi. If you feel courageous, add more wasabi to your taste. Pour the dressing on top of each layered salad. Sprinkle parsley and fresh minced mint on top.

4
Done

Serve

Serve with vegan meat, vegan creamed cheese or chips... or a combination of the three!

Jeff

I love three things in life: my wife, my cats, and a good meal with a glass of wine. When I met Simona, it was easy to leave meat, dairies and fish behind... I don't miss it! Being vegan has never been a challenge. Over time, Simona and I started to prepare meals together and I discovered that I like cooking too! So, this is my blog... from husband to a vegan cook in one click!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Rice-stuffed cabbage in a lime cream
next
Ragout and bechamel lasagna
previous
Rice-stuffed cabbage in a lime cream
next
Ragout and bechamel lasagna

Add Your Comment