Macedoine Salad
マセドアンサラダ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
"Macedoine" is the French term for vegetables cut into neat little dice, and this simple salad of potato, carrot and cucumber in a creamy dressing is a fixture on Japanese school lunch menus. Children like it because the tiny, even cubes are easy to scoop up and the mild mayonnaise coats everything gently. In school kitchens even the cucumber is briefly boiled for food safety, then cooled under running water so it stays crisp. The dressing is made with egg-free mayonnaise, and this version is free of egg, milk and wheat.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 52.5 gpotato
- 12 gcarrot
- 19.5 gcucumber
Seasonings
- 7.8 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 0.2 gsalt
- to tastepepper
- 1.4 gvinegar
About the Japanese ingredients in this recipe
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Cut the potato, carrot, and cucumber into small dice.
- 2
Boil each vegetable separately. Let the potato cool as it is, and rinse the carrot and cucumber under running water to cool them.
- 3
Squeeze the carrot and cucumber well to drain off the water, then toss them with the potato and the seasonings.
If you rinse the potato in water it soaks up moisture and turns watery, so let it cool on its own to keep that fluffy, crumbly texture.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 82.5 kcal | 165 kcal | 82.5 kcal |
| Protein | 1.2 g | 2.4 g | 1.2 g |
| Fat | 4.7 g | 9.3 g | 4.7 g |
| Carbohydrates | 11.4 g | 22.8 g | 11.4 g |
| Fiber | 5.1 g | 10.2 g | 5.1 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 9 mg | 18 mg | 9 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 292.5 mg | 585 mg | 292.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 82.5 kcal | 1.2 g | 4.7 g | 11.4 g | 5.1 g | 0.3 g | 9 mg | 0.2 mg | 292.5 mg |
| 1 adult serving | 165 kcal | 2.4 g | 9.3 g | 22.8 g | 10.2 g | 0.6 g | 18 mg | 0.3 mg | 585 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
