Japanese Summer Vegetable Salad with Shio Kombu
The recipe for Japanese Summer Vegetable Salad that I make every time summer arrives. 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.
Ingredients
Vegetables
- 1 tomato
- 2 Japanese or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 2 myoga
- 10 shiso leaves (perilla leaves)
- 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 (tomato, cucumber, myoga, 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.
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