Japanese Summer Vegetable Salad with Shio Kombu
The recipe for Japanese Summer Vegetable Salad that I make every time summer arrives is simple and delicious. It offers a delightful combination of flavors and textures, and 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, as they are smaller.)
- 2 myoga (Japanese ginger)
- 10 shiso leaves (perilla)
- 0.42 oz shio kombu (salted kelp)
- 1 Tbsp toasted sesame oil
Instructions
- Slice the tomato into wedges. Cut the cucumber and myoga in half lengthwise, then slice them diagonally into thin pieces. Remove the stems from the shiso leaves and cut the leaves into thin strips along the veins.
- Place all the vegetables (tomato, cucumber, myoga, and shiso) in a bowl, add shio kombu and sesame oil, and toss everything together. Let the mixture sit for about 5 minutes to allow the flavors to meld.
Notes
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 102.77kcal Carbohydrates: 8.04g Protein: 2.3g Fat: 7.42g Saturated Fat: 1.05g Polyunsaturated Fat: 3.04g Monounsaturated Fat: 2.84g Sodium: 431.59mg Potassium: 437.65mg Fiber: 2.62g Sugar: 4.63g Vitamin A: 518.69IU Vitamin C: 12.08mg Calcium: 47.2mg Iron: 0.78mg
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