Japanese Salad

Celebrate Fruits & Vegetables—More Matters Month with this crunchy Japanese salad adapted from Igor Brotto and Olivier Guiriec’s The Vegetarian Table Cookbook.

Japanese Salad

Japanese Salad from The Vegetarian Kitchen Table Cookbook.

(Makes 4 servings)

Preparation time 30 minutes



  1. In a large bowl, combine soybeans, carrots, radish, cilantro, sesame seeds, lime juice, lime leaf, peanuts, wakame, and mushrooms.
  2. Add olive oil and sesame oil and carefully blend. Taste and add more sesame oil, if desired. Season with salt and pepper to taste.


Lime zest may be substituted for lime leaf.


Wakame is a Japanese seaweed. It has a subtle sweet taste and is often used in soups and salads. Look for it in well-stocked supermarkets or Japanese markets.

Nutrition Analysis Per Serving

Calories: 245.5
Total fat: 13.4g
Saturated Fat: 1.9g
Poly-Unsaturated Fat: 4.9g
Mono-Unsaturated Fat: 6.3g
Carbohydrate: 22g
Fiber: 8.4g
Protein: 18.5g
Sodium: 53g

Cover for The Vegetarian Kitchen Table Cookbook.

Recipe adapted from The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec. © 2012 Robert Rose Inc. www.robertrose.ca Used with permission. All rights reserved.