Chinese Style Liver and Vegetable Salad

Chinese Style Liver and Vegetable Salad

Crunchy vegetable and juicy liver salad.

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

Ingredients(Servings: 4)

Ingredients(Servings: 4)

200 g (7 oz)


1 stick

1/3 stick

5 cm (2 in)

1/2 piece

(A)Liver Seasoning


1.5 tbsp

1 tsp

1 tsp

1 tsp


  1. Drain the blood from the liver and cut into chunks. Season in (A) and boil.
  2. Cut the celery, cucumber and carrot into 4 cm (1.5 in) lengths.
  3. Finely chop the spring onion and ginger and mix with (B). Season (1) and (2) and serve on a plate or in a small bowl.

Cooking Basics

Cucumbers - matchstick juliennes

Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.

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.

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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