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Soybean and spring onion salad

This soya bean and spring onion salad fits nicely in a bento box or goes well with Japanese food. Perfect for picnics, parties, trips etc.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup soy beans
  • 3 spring onions
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp rice wine vinegar
  • Pinch of sugar
  • Lime juice
  • Sesame seeds
  • Toasted sesame oil
  • Coriander leaves

Method
 

  1. Steam or blanch the soya beans until tender, then rinse under cold water. Drain and put the beans in a bowl.
  2. Thinly slice the spring onions, then add to the beans.
  3. Mix the soy sauce, rice wine vinegar and sugar, then pour it over the beans. Add some lime juice, a dash of sesame oil and a couple of pinches of sesame seeds.
  4. Toss, taste and adjust the acidity to your liking.
  5. Just before serving, stir through some chopped coriander leaves.