Refreshingly Fragrant Summer Vegetable Salad with Shiso-Sesame Dressing

shiso leaves

🥗Healthier: mint leaves

💰Cheaper: basil leaves

Mint provides a fresh flavor similar to shiso.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and offers a similar taste.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

Dice the tomatoes into bite-sized pieces and sprinkle with salt, letting them rest for 10 minutes.

Thinly slice the cucumber into paper-thin rounds, massage with salt, and let rest for 10 minutes.

Trim the shiso leaves, cut them in half lengthwise, stack, roll, and slice into ribbons.

Blanch the edamame for 1 minute and drain.

In a food processor, combine toasted sesame oil, rice vinegar, soy sauce, shiso leaves, ground sesame seeds, and sugar to make the dressing.

Discard the accumulated liquid from the tomatoes and cucumbers, squeezing the cucumbers to remove moisture.

In a serving bowl, combine the tomatoes, blanched edamame, canned corn, cucumber slices, and shredded shiso leaves.

Drizzle the dressing over the salad and mix gently to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens