Refreshingly Fragrant Summer Vegetable Salad with Shiso-Sesame Dressing

By Sudachi · 20 min

Ingredients

Instructions

1. Cut the tomatoes into bite-size pieces, put them in a bowl, sprinkle generously with salt and leave for 10 minutes.
2. Thinly slice the cucumber, put it in another bowl, sprinkle with salt and massage until the salt is spread evenly. Leave for 10 minutes.
3. In a small food processor, blend the toasted sesame oil, rice vinegar, Japanese soy sauce, perilla leaves, ground sesame seeds and sugar until smooth.
4. Drain the water from the tomatoes. Squeeze the cucumber well, then wrap it in kitchen paper and squeeze again to remove as much moisture as possible.
5. Arrange the tomato and cucumber in a serving bowl with the edamame and sweet corn. Shred the perilla leaves and place them on top.
6. Just before serving, drizzle with the dressing and mix until evenly coated.

Summarized from Sudachi's video. Watch it for the details.

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