Tokyo Salad recipe served on a plate, by The Map Room
Sep 24 2026
Restaurants›The Map Room›Tokyo Salad Recipe

Tokyo Salad Recipe

Inspired by The Map Room
Time30m
Serves4

edamame, pickled radish, onions, cucumber, jicama, shaved broccoli, sesame seeds, miso ginger vinaigrette, chili aioli, bonito & nori flakes

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Ingredients

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General

Miso Ginger Vinaigrette

Chili Aioli

Method

Preparation Instructions

  1. 1

    Prepare the Vegetables

    Start by preparing all the vegetables. Cook the edamame according to package instructions and allow to cool. Thinly slice the cucumber, jicama, and red onion. Shave the broccoli into thin pieces.

  2. 2

    Combine Ingredients

    In a large mixing bowl, combine the cooked edamame, pickled radish, sliced cucumber, jicama, shaved broccoli, and red onion.

  3. 3

    Make the Dressing

    In a separate bowl, whisk together the miso ginger vinaigrette and chili aioli until well combined.

  4. 4

    Dress the Salad

    Pour the miso ginger vinaigrette and chili aioli over the salad mixture and toss gently to combine.

  5. 5

    Garnish and Serve

    Sprinkle sesame seeds, bonito flakes, and nori flakes on top of the salad before serving. Enjoy!

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