Vinegared Land and Sea Vegetables

Prep Time

Less than 10 mins

Cooking Time

10-30 mins





Cooking with

Cooling and colorful, this makes an appealing summer side dish.


  • Water for boiling vegetables
  • Pinch sea salt
  • 1 cup thinly sliced carrot rounds
  • 1 cup cauliflower florets
  • 1 cup snow peas or sugar snap peas
  • 1 cup bean sprouts
  • 1 cup soaked, chopped Mitoku Wakame


  • 4 tbsp Mitoku Organic Brown Rice Vinegar
  • 1 tbsp Mitoku Organic Shoyu Soy Sauce
  • 1 tbsp water

Preparation Method

  1. Bring a pot of water to boil and add sea salt.
  2. Boil carrots 2-3 minutes. Remove from pot, drain, and cool.
  3. Boil cauliflower 3-4 minutes. Remove from pot, drain, and cool.
  4. Boil peas 1-2 minutes. Remove, drain, and cool.
  5. Boil bean sprouts 20-30 seconds. Remove, drain, and cool.
  6. Boil wakame 10 seconds. Drain and immediately plunge into cold water to set color. Drain well and combine with other vegetables in serving bowl.
  7. Mix dressing ingredients together, pour over vegetables, toss, and serve.

Recipe by John & Jan Belleme