Raisin Salad
レーズンサラダ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a classic side salad from the preschool lunch menu: finely shredded cabbage and carrot tossed with plump raisins in a light, egg-free mayonnaise dressing. The sweetness of the raisins is what wins children over, and it balances the gentle tang of the vinegar. In preschool kitchens we blanch the vegetables rather than serving them raw, so they turn soft enough for little mouths to chew and safe for the youngest children. The raisins get a quick dip in boiling water too, which softens them and takes off any surface stickiness.
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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
- 54 gcabbage
- 21 gcarrot
- 6 graisins
Seasonings
- 9 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 1 gvinegar
- 0.2 gsalt
- to tastepepper
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
- 1
Cut the cabbage and carrot into short, thin strips and boil each separately. Rinse under running water to cool.
- 2
Briefly boil the raisins. Rinse under running water to cool.
- 3
Squeeze the vegetables and raisins from steps 1 and 2 to remove excess water, then toss with the dressing ingredients.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 88.5 kcal | 177 kcal | 88.5 kcal |
| Protein | 0.9 g | 1.8 g | 0.9 g |
| Fat | 5.3 g | 10.5 g | 5.3 g |
| Carbohydrates | 10.2 g | 20.4 g | 10.2 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 33 mg | 66 mg | 33 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 211.5 mg | 423 mg | 211.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 88.5 kcal | 0.9 g | 5.3 g | 10.2 g | 1.8 g | 0.5 g | 33 mg | 0.3 mg | 211.5 mg |
| 1 adult serving | 177 kcal | 1.8 g | 10.5 g | 20.4 g | 3.6 g | 0.9 g | 66 mg | 0.6 mg | 423 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.
