Japanese Summer Marinated Vegetable Salad

This light and flavorful marinated vegetable dish is a refreshing summer favorite in many Japanese households. Traditionally made with eggplant, ginger, and soy-based seasoning, it’s often enjoyed chilled, perfect for warmer weather. For this version, I’ve added a splash of vinegar to brighten the flavor and support digestion. Ginger and garlic provide natural anti-inflammatory and immune-supporting benefits, while eggplant and bell peppers offer antioxidants and fiber. This dish is naturally plant-forward, low in saturated fat, and easily adaptable for a heart-healthy diet.

Japanese Summer Marinated Vegetable Salad

Japanese Summer Marinated Vegetable Salad

Ingredients:

<Serves: 4>

2 small to medium-sized eggplants, or 1 large eggplant

1 bell pepper (red, yellow, green, or orange)

6 mushrooms

1 clove garlic

2 slices ginger

1-2 stalks scallions/green onions

1- 1.5 tbsp olive oil or avocado oil (plus more for frying eggplant)

A pinch of sea salt

Marinated sauce:

½ cup/125ml soy sauce or tamari shoyu

3 tbsp rice vinegar or other vinegars like apple cider vinegar or white wine vinegar

1 tsp sugar (honey or maple syrup works) (optional)

1/4-1/2 tsp red pepper flakes (optional)

Preparing the vegetables:

Eggplants: cut the eggplant on the diagonal, rotating it between cuts to create irregular, angled pieces. Soak them in water for 5 minutes to remove bitterness. Pat dry with paper towels.

Bell pepper: remove the seeds and stem from the bell pepper, and cut it into bite-size pieces.

Mushrooms: cut into quarters.

Garlic and Ginger: thinly slice into matchstick-sized strips.

Scallions/green onions: thinly slice and place them in a medium bowl.

Prepare the Marinade:

In a bowl or a deep container, combine all ingredients.

Instruction:

1.     Fry eggplants in oil until golden and soft (either deep-fry or sauté generously. Remove and set aside on a plate lined with paper towels.

2.     Heat 1 tbsp olive oil in a pan. Add garlic, ginger, bell pepper, and mushrooms. Sprinkle with a pinch of salt and sauté for a few minutes until tender. If you need more oil, add more. While the vegetables are still hot, transfer them to the bowl with scallions and mix well.

3.     Add all sautéed vegetables and eggplants to the marinade. Mix well and let sit in the refrigerator for at least 1-2 hours.

4.     Enjoy as a side dish or a refreshing light main with noodles.

Alternative Tips: 

• If you can digest raw scallions, add them to the marinade sauce. Add herbs to the marinade sauce for a fragrant twist if you like.

  
  

• No frying vegetables? You can lightly sauté them, but eggplants usually require more oil. So, you can grill or roast the eggplant. Use any vegetables you prefer, such as okra, zucchini, or other seasonal options.

  
  

• Add sautéed or fried tofu or other proteins if you want this dish to serve as the main course.

• I served vegetable marinade on leafy greens and herbs so that you could increase your vegetable intake.

Posted on July 2nd, 2025