Octopus and Vegetable Salad

Octopus and Vegetable Salad

A hearty and refreshing octopus side dish topped with ponzu dressing.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


a dash

4 cm (1.5 in)

5-6 leaves

3 tbsp


  1. Slice the octopus into thin pieces.
  2. Cut the cucumber into thin rounds. Dip in salted water until soft. Rinse under cold water to remove excess salt and and dry well.
  3. Shave the carrot into fine strips.
  4. Cut perilla into thin strips, dip in water and scoop away the scum that forms on the surface.
  5. Add the octopus, cucumber, perilla and carrot in a bowl. Dress with ponzu sauce, mix together well, sprinkle on sesame seeds and serve.

Cooking Basics

Cucumbers - thin rounds

Cut off both ends, and then slice from end to end at consistent widths.

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed