This is a no-cook assembly salad built around kinema โ Nepalese fermented soybeans โ tossed with red onion, cucumber, ginger, and mustard oil. It comes together in about 40 minutes and delivers enough protein to work as a standalone lunch, not just a side. The flavor is pungent, tangy, and genuinely unlike most salads on this site.
Ingredient notes
- Kinema (fermented soybeans): Look for these at South Asian or East Asian grocery stores, sometimes labeled simply as fermented soybeans. Theyโre sticky, pungent, and salty straight from the package โ rinsing is not optional. If you canโt find kinema specifically, tempeh crumbled into small pieces is the most practical substitute; it wonโt have the same funk, but it holds the same protein load and absorbs the dressing well.
- Mustard oil: Raw mustard oil has a sharp, almost horseradish-like bite that mellows once it coats the other ingredients. Buy it at Indian or South Asian grocery stores. The recipe notes olive oil as a backup โ that works, but expect a noticeably milder result.
- Chili flakes: Start at half a teaspoon if youโre sensitive to heat. The fermented soybeans already carry a lot of flavor, and the heat compounds quickly once the salad rests.
What makes this version work
Two things matter here. First, the 10-minute rest after dressing is doing real work โ the lemon juice and mustard oil penetrate the soybeans and soften the raw bite of the onion slightly, so the whole salad tastes cohesive rather than like separate ingredients in a bowl. Second, the ratio of soybeans to vegetables is roughly 1:2 by volume, which keeps the fermented flavor prominent without overwhelming every bite. Mess with that ratio and youโll either get a bland vegetable salad or something too intense to eat a full bowl of.
What can go wrong
- Soybeans are too salty after rinsing: Some brands are packed in much heavier brine than others. If the beans still taste very salty after one rinse, soak them in cold water for 5 minutes, then drain. Taste before adding any additional salt at the end.
- Cucumber turns watery and dilutes the dressing: English or Persian cucumbers release less water than standard slicing cucumbers. If using a regular cucumber, salt the chopped pieces lightly, let them sit 5 minutes, then pat dry before adding to the bowl.
- Mustard oil dominates everything: One tablespoon is the right amount for four servings โ dress it at the table so each portion gets a fresh, controlled drizzle rather than letting the whole batch sit in oil. A pre-dressed batch can turn sharp and one-dimensional within an hour.
- Ginger tastes raw and harsh: Grating on a microplane or the fine side of a box grater gives you ginger paste rather than shreds, which distributes evenly and loses the fibrous texture that can feel unpleasant in a cold salad.
- The salad tastes flat: This usually means not enough acid. Taste after the rest period and add a small squeeze more lemon juice before serving โ fermented ingredients can dull your perception of brightness.
Keeping leftovers crisp
Store leftovers in an airtight container in the refrigerator for up to two days. The soybeans and onion hold up fine, but the cucumber softens noticeably after the first day. If youโre planning ahead, keep the chopped cucumber separate and stir it in just before eating. The dressing is already absorbed into the beans by the time you refrigerate, so you wonโt need to re-dress โ just give it a quick toss and taste for seasoning, since cold mutes salt and acid. Beyond two days the texture of the soybeans becomes mushy and the salad is better used as a topping for rice than eaten on its own.
Nepalese Fermented Soybean Salad
Ingredients
- 1 cup fermented soybeans Available at Asian grocery stores; should be rinsed thoroughly
- 1 cup red onion thinly sliced
- 1 cup cucumber chopped into bite-sized pieces
- 1 tsp ginger finely grated
- 2 tbsp cilantro leaves freshly chopped
- 1 tbsp lemon juice freshly squeezed
- 1 tsp ground cumin
- 1 tsp chili flakes adjust to taste
- 1 tbsp mustard oil if unavailable, olive oil can be used instead
Instructions
- Begin by rinsing 1 cup of fermented soybeans under cold running water, ensuring all excess salt is removed. Set aside to drain completely.
- In a large mixing bowl, combine the drained soybeans with 1 cup of thinly sliced red onion and 1 cup of chopped cucumber. Toss gently to mix.
- Add 1 teaspoon of finely grated ginger, 2 tablespoons of freshly chopped cilantro leaves, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of ground cumin, and 1 teaspoon of chili flakes to the mixture. Stir thoroughly to combine.
- Drizzle 1 tablespoon of mustard oil over the salad and season with salt to taste. Toss the salad gently to ensure all ingredients are well incorporated.
- Allow the salad to rest for at least 10 minutes for the flavors to meld. The resting time is essential for achieving the full depth of flavor.
Notes
Nutrition
Frequently asked questions
Where do I actually find fermented soybeans (kinema)?
Your best bet is a South Asian grocery store, particularly one that stocks Nepali or northeastern Indian products. Some larger East Asian supermarkets carry them as well, usually refrigerated or in vacuum-sealed packets near other fermented soy products like natto.
Is this salad filling enough to eat as a meal on its own?
Yes โ one cup of fermented soybeans across four servings provides a solid protein base, and the recipe clocks in at 130 calories per bowl, which is on the lighter side. Serve it over a cup of steamed rice or alongside a soft-boiled egg if you want a more substantial meal without changing the salad itself.
Can I make this ahead for meal prep?
You can prep the soybeans and onion up to a day ahead and keep them dressed in the fridge. Hold the cucumber and fresh cilantro separately and add them right before eating. Fully assembled and dressed, the salad is best within the first few hours.
The fermented smell is very strong โ is that normal?
Yes, kinema has a pronounced ammonia-like funk that is completely normal and intentional. It mellows once the lemon juice and mustard oil are mixed in and the salad rests. If the smell is still off-putting after rinsing, a longer cold-water soak of up to 10 minutes will reduce the intensity without stripping the flavor entirely.