One-Step Japanese Cucumber Salad With Ume and Shiso

One-Step Japanese Cucumber Salad With Ume and Shiso

If you want to take this bright, summery dish from Japan: The Vegetarian Cookbook to another level, include the inner nut of the umeboshi to add texture and an almond-like note to the salad.

4 small Japanese cucumbers, unpeeled and julienned
2 x 3-inch piece soaked kombu, julienned
2 salted plums (umeboshi), pitted and finely chopped
4 green shiso leaves, cut into fine threads 

1. In a bowl, toss cucumber, kombu, and umeboshi. Fold in shiso and serve immediately. 

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Story Credits:

Facebook Twitter Google+

Leave A Comment