My favorite Japanese Summer Vegetable Salad recipe is one I prepare multiple times every summer. Not only does it offer a delightful combination of unique flavors and a variety of textures in the vegetables, but it also provides an abundance of nutrients, making it perfect for enduring the hot summer months.
Jump to:
What is Japanese Summer Vegetable Salad?
This Japanese Summer Vegetable Salad is prepared with cucumbers, tomatoes, myoga (Japanese ginger), and shiso leaves (a Japanese herb), all tossed with shio kombu (salted kelp).
It's very easy to make because all you need to do is cut up the vegetables and toss them with shio kombu and sesame oil. The crisp texture of the cucumbers, the vibrant color of the tomatoes, the refreshing flavors of myoga and shiso, and the rich umami of shio kombu combine to create a harmonious blend of flavors.
Since it includes several unique Japanese ingredients, some of which might be hard to find, it's worth obtaining them to prepare this dish. Once you try it, you'll likely want to make and enjoy it repeatedly.
Vegetable benefits
The vegetables used in this Japanese summer vegetable salad are rich in nutrients to help you endure the hot summer. The specific benefits are as follows;
Cucumbers: Provide hydration, help cool the body, aid in digestion, are rich in vitamins, and help prevent high blood pressure.
Tomatoes: Provide hydration, help cool the body, contain antioxidants, and aid in boosting the immune system.
Myoga: Aids in digestion, increases appetite, and helps prevent high blood pressure.
Shiso: Increases appetite and possesses antibacterial properties.
Myoga and shiso are classic aromatic vegetables in Japan and are perfect ingredients for combating summer fatigue. Their unique aroma and rich flavor add a delightful touch to the salad.
Enhance the flavor with shio kombu
In this Japanese summer vegetable salad, instead of using dressing, season it with shio kombu (salted kelp). Shio kombu is made by boiling kombu with traditional Japanese seasonings and then drying it. Can you find shio kombu in your area?
If not, you can substitute it with Japanese-style dressing, but the rich and unique flavor of shio kombu is truly delicious. You can create it yourself using kombu that has been used to make dashi broth. I highly recommend trying to make it. It's definitely worth the effort!
Here is the recipe for "Shio Kombu."
Ingredients
Vegetables
- 1 tomato
- 2 cucumber
- 2 myoga
- 10 shiso leaves
Tossings
- 0.5 oz. (14g) shio kombu
- 1 Tbsp sesame oil
Step-by-step instructions
🕒 Total 10 mins
Step 1
Cut the tomato into wedges. Cut the cucumber and myoga in half lengthwise, and then slice them diagonally into thin pieces. Remove the stems from the shiso leaves, and cut the leaves into thin strips, following the veins.
Step 2
Put all the cut vegetables in a bowl, add shio kombu and sesame oil, and toss them together. Let the mixture sit for about 5 minutes to allow the flavors to blend.
To Store
You can store it in the refrigerator for up to 2 days.
Recipe Card
Japanese Summer Vegetable Salad with Shio Kombu
Ingredients
Vegetables
- 1 tomato
- 2 cucumber
- 2 myoga
- 10 shiso leaves
Tossings
- 0.5 oz. (14g) shio kombu
- 1 Tbsp sesame oil
Instructions
- Cut the tomato into wedges. Cut the cucumber and myoga in half lengthwise, and then slice them diagonally into thin pieces. Remove the stems from the shiso leaves, and cut the leaves into thin strips, following the veins.
- Put all the cut vegetables in a bowl, add shio kombu and sesame oil, and toss them together. Let the mixture sit for about 5 minutes to allow the flavors to blend.
Notes
- You can store it in the refrigerator for up to 2 days.
Leave a Reply