salad

  • Beans & Peas Vegetables

    Mixed Beans Mustard Salad

    I often make salad using canned Mixed Beans and Edamame beans. And for the bean salad, the essential ingredient is crunchy fresh Carrot. You can add other crunchy fresh vegetables such as Radish and Cucumber, but Carrot’s crunchiness is absolutely the best match to the Edamame beans which have quite crunchy texture. Makes 4 Servings …

  • Fish

    Marinated Salmon Sashimi

    ‘Sashimi’, sliced raw Fish, are still hard to find where I live, but I have a good access to Salmon that is fresh enough to eat raw. You don’t like raw salmon? How about to cure the raw salmon in lemon juice based marinade? This refreshing dish is perfect for lunch or dinner on a …

  • Soba Vegetables

    Green ‘Cha-Soba’ Noodle Salad

    These green-coloured noodles are called ‘Cha-Soba’. They are green because ground green tea leaves are mixed with buckwheat and wheat flour. But you can hardly taste the green tea. This extremely healthy-looking salad should be all green, and that means you can add anything green. The dressing is not quite green but green Wasabi paste …

  • Fish Sea Vegetables

    Kombu & Tuna Wasabi Mayo Salad

    I want to encourage people who are not familiar with sea vegetables to try them. Some types of sea vegetables, that I am trying not to call ‘seaweeds’, have slimy texture and fishy smell. I understand it might be challenging for some people to eat them. I think ‘Kombu’ (kelp) is easier to try. Dried …

  • Vegetables

    Broccoli Slaw with Creamy Dressing

    ‘Broccoli Slaw’ is my new discovery at a Coles supermarket. It was packed with creamy dressing and $5 for about 2 servings. I like it a lot, but the list of ingredients freaked me out, and also it is pricey! Coleslaw can be prepared easily and cheaply at home. You don’t need to buy the …

  • Nuts Vegetables

    Celery & Blue Cheese Salad

    I came across a blue cheese for the first time in Australia. It had a very strong smell like rotten food. And it contained blue mould. The taste was far too strong for me and I hated it! And now? It is one of my favourite cheeses. Since I discovered a soft gooey type of …

  • Fruit Vegetables

    Fennel & Pear Salad

    The subtle sweetness of firm pear is so perfect for many salads. I have two favourite pear salads, ‘Rocket & Pear Salad’ with French dressing and this ‘Fennel & Pear Salad’ with lemony dressing. The dressing is lemony but not very sour. The reason why it is so lemony is because of the grated lemon …

  • Vegetables

    Spring Coleslaw

    The vegetables in season are sweet and delicious, and I particularly love cabbages in Spring. My favourite is Savoy Cabbage. Simply slice up everything and mix with the oil-free sweet yoghurt dressing. Your children would love this salad. For grown-ups, some thinly sliced Onion would be a good addition. Makes 4 Servings Ingredients Cabbage 200g …

  • Fish Vegetables

    Daikon Cucumber Tuna Salad

    When I buy canned tuna, I choose tuna in brine or spring water. Tuna in olive oil tastes lovely but I don’t want to let the oil go into the drainage. That’s why I came up to this recipe. Please choose good quality and sustainable canned tuna. Makes 2 Servings Ingredients Daikon 10cm *about 150g …

  • Mushrooms Vegetables

    Spicy Enoki & Cucumber Salad

    Some say Enoki can be eaten raw, but I always cook. Even for the salad, I cook them to give enough heat to kill bacteria. Using Sesame Oil to fry them give a nice flavour and I like this method better than microwave or blanching. Makes 4 Servings Ingredients Enoki 200g Sesame Oil 1 tablespoon …

  • Pork Potato

    Curry Flavoured German Sausage & Potato Salad

    The sausages in Japan are mainly European style smoked sausages. I came across the uncooked raw English style sausages in Australia for the first time. I still prefer smoked sausages and I especially like German sausages. I used to cook this Curry Flavoured Potato Salad with German Sausages quite often in Japan, but it’s been …

  • Vegetables

    Red Coleslaw

    I love my red coleslaw. You can add any red or orange colour vegetables, but the essential ingredients are Red Cabbage and fresh Beetroot. If you want to keep the orange colour of Carrot, rinse sliced beetroot and drain well before place in the bowl. Otherwise the beetroot will make everything red! Makes 4 Servings …

  • Vegetables

    Tabbouleh

    I often come across unfamiliar food in Melbourne where I live. It was a long time ago, I ate a very green salad in a small cafeteria, and I don’t remember where it was. Everything was chopped up finely and mixed with tiny grains, smelled very strong like celery leaves which I hated then. The …

  • Ramen Vegetables

    Ramen Salad

    I always stock good quality Japanese Instant Ramen in my pantry. Instant Ramen can be a good quick meal with protein and vegetables. On a hot summer day, I often make it into cold refreshing salad for lunch. It’s quick and easy to prepare and very satisfying. Makes 1 Serving Ingredients Instant Ramen 1 Topping …

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Hiroko's Recipes