Soy Bean Salad is very versatile and you can season it with any sauce you like. ‘Crispy Chilli Oil’ and ‘Gochujang Mayo Dressing’ are really delicious. Today I used Japanese seasonings, that are Miso and Wasabi. I know many people don’t enjoy the spiciness of Wasabi. Add only a small amount, so that you will enjoy the distinct flavour of it, but it won’t kill your sinus.


4 Servings


2 cup Boiled Soy Beans *OR Edamame Beans
*Note: Today I used 1 cup each Boiled Soy Beans & Edamame Beans
1/2 Continental Cucumber
1 small Carrot
2 Spring Onions *finely chopped
*Note: Dried Cut Wakame and Toasted Sesame Seeds can be added. See the photo below.

2 teaspoons Miso *I used White Miso
1 teaspoon Soy Sauce
1 teaspoon Sugar
1 teaspoon Sesame Oil
1 teaspoon Rice Vinegar
1 teaspoon Wasabi *alter the amount to suit your taste

  1. Combine all the Sauce ingredients in a mixing bowl. *Note: Alter the amount of Wasabi to suit your taste.
  2. Cut Cucumber and Carrot into small pieces and add to the bowl. Add all other ingredients and mix to combine.
  3. *Note: The photo blow is the same salad but I added Dried Cut Wakame and Toasted Sesame Seeds.