Japanese Summer Vegetable Salad with Shio Kombu
The recipe for Japanese Summer Vegetable Salad that I make every time summer arrives. It offers a delightful combination of unique flavors and various textures, and also provides an abundance of nutrients, making it perfect for enduring the hot summer months.
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Servings: 2
Ingredients
- 1 tomato
- 2 Japanese or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 2 myoga (Japanese ginger)
- 10 shiso leaves (perilla)
- 0.42 oz shio kombu (salted kelp)
- 1 Tbsp toasted sesame oil
Instructions
- Cut tomato into wedges. Cut cucumber and myoga in half lengthwise, then slice them diagonally into thin pieces. Remove the stems from shiso leaves, and cut the leaves into thin strips along the veins.
- Put all the cut vegetables (tomato, cucumber, myoga, and shiso) 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.
Nutrition
Calories: 52kcal
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