Soybean Salad with Carrot and Cucumber is a very easy bean salad. It contains only three vegetables to balance the colour of the salad. The dressing is an authentic miso mayonnaise. It is full of umami. It is a good vegetarian food.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 100g/3.5oz Steamed Soybeans (note 1)
- 200g/7.1oz cucumbers (I used 2 Lebanese cucumbers)
- 50g/1.8oz carrot shredded (note 2)
- ½ tbsp miso
- 2 tbsp mayonnaise
- 100g/3.5oz dried soybeans
- 1L water in a bowl
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Soak dried soybeans in a bowl of water for overnight (8-10 hours). Drain. The soybeans should be plump (note 3).
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Put the soybeans in a steamer (note 4) and steam for 1 hour. Let them cool.
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Put the excess soybeans in a zip lock bag, remove air and freeze it for future use.
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Trim both ends off the cucumbers. Quarter each cucumber lengthwise, then cut them into 1-1.5cm/⅜-⅝" long pieces, perpendicular to the first cut.
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Put steamed soybeans, cucumber, and carrot in a bowl and mix.
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Put the Miso Mayonnaise ingredients in a little container and mix well.
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Transfer the miso mayonnaise to the bowl of vegetables and mix well ensuring the vegetables are evenly coated with the miso mayonnaise.
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Put the Soybean Salad in the middle of a serving bowl, making a mound.
1. You can use boiled soybeans instead but steaming retains the nutrition within the beans better. The flavour of steamed soybeans is better than boiled beans too.
2. I used the shredding side of my box grater. The surface of the shredded carrot is not as smooth as the surface cut by a knife. This allows the dressing to stick to the carrot better.
3. My 100g/3.5oz of dried soybeans became 230g/8.1oz after it was rehydrated.
4. You need quite a lot of water to steam for 1 hour. If your steamer cannot take a lot of water, you can add boiling water when the water level of the steamer becomes low. I used a deep pot with a stainless food ring (also called mousse ring) at the bottom, and put a stainless mesh bowl with beans on it (see the step-by-spte photo in post).
If your steamer is not very wide and the pile of beans is thick (like my pot), shift the beans in the centre outwards to allow the steam to rise easily in the middle. This will steam the beans more evenly.
5. The salad keeps for 2 days in the fridge.
6. Steamed soybeans are great to freeze. You can make a lot at once and freeze them for each serving.
You can make Gomoku-mame (Simmered Soybeans with Vegetables) and Hijiki Seaweed Salad (Hijiki no Nimono) using steamed soybeans.
7. Nutrition per serving.
serving: 193g calories: 231kcal fat: 16g (24%) saturated fat: 2.3g (12%) trans fat: 0g polyunsaturated fat: 9g monounsaturated fat: 3.6g cholesterol: 5.8mg (2%) sodium: 385mg (16%) potassium: 649mg (18%) carbohydrates: 14g (4%) dietary fibre: 5.8g (23%) sugar: 3.2g protein: 9.9g vitamin a: 87% vitamin c: 7.1% calcium: 5% iron: 11%