7major allergen free / Warm vegetable salad with soya milk mayonnaise

This recipe is provided by NODA MAMI / Food allergies cooking expert

Ʊ Thought Went Into Creating The Recipes Ʊ

The mayonnaise on the market is full of egg stock and oil.
The benefit of cooking is that you get to decide which oil to use and have control to make it delicious.
For children who don’t like vegetables, try using cute shaped vegetables.
Seasonal vegetables become delicious just by steaming them.

Ʊ Ingredients Ʊ

Green Eye Organic Pure Soy Milk … 2 tbsp

Rapeseed Oil … 3 tbsp

Vinegar ・ ・ ・ 1 tbsp

Brown Sugar … 2 tsp

Natural Salt … 1/2 tsp

Lemon Juice … A Little


Broccoli … Half Head

Carrot ・ ・ ・ 1/3

Boiled Baby Corn 4 Cubs

Sweet Potato ・ ・ ・ 1/2

Ʊ How To Make Ʊ

  1. Put soy milk and rapeseed oil to a container and stir well.
  2. Add the remaining ingredients to 1 and stir until thick.
  3. Cut the Broccoli into a size that is easy to eat. Chop carrots and sweet potatoes into chunks. Steam the vegetable with a steamer until soft. Drain the baby corn and cut it into a size that is easy to eat.

4.Line up 3 on a plate and pour the 2 soy milk mayonnaise on top of it.


Ʊ Cooking Tips And Points Ʊ

・ It will harden more when chilled in a refrigerator.

・ You can cut out steamed carrots and sweet potato into cute shapes so that children will love it.

Ʊ Basic ingredients that is recommended to display in this recipe Ʊ


※When it comes to the cause of food allergy and what can be consumed varies depending on each person. Carefully check the basic ingredients of seasonings, processed foods and choose the one that suits you.