00:00This summer shiso salad is packed with delicious summer vegetables, fresh tomatoes,
00:05crisp cucumbers, sweet corn, bright edamame, all coated in a herbaceous shiso dressing
00:11and ready in just 15 minutes. This literally is summer on a plate. Let's get shopping.
00:17For a printable version of this recipe, visit my website, just google summer vegetable salad
00:23statue to find me. Let's start by prepping our star vegetables. We're going to dice two medium
00:29tomatoes which is about 300 grams in total in two bite-sized pieces. Now we're going to sprinkle
00:36these with a generous pinch of salt and let them rest in the bowl for about 10 minutes. By the
00:42time
00:42we've finished prepping, the other ingredients will have had the perfect 10 minute timeout so really
00:48no need to set an alarm. We're actually drawing out their natural juices so the flavors concentrate
00:53and become more intense. While the tomatoes do their thing, thinly slice one Japanese or Persian
00:59cucumber, that's about 100 grams, into paper thin rounds. Give the slices their own salt rub,
01:06massage them gently until every piece feels seen, then leave them for 10 minutes too.
01:13Now let's shred the shiso leaves. First trim off those little stems, cut the leaves in half lengthwise,
01:21stack them up, then roll them up tight, and slice into ribbons.
01:31Time for our edamame. I'm using 50 grams of frozen pot-free ones today. Just give these a quick
01:39one minute blanch and drain. For the fresh edamame, check my website for the full salt-boiled method.
01:45Time to create a shiso sesame dressing. In a small food processor, we're going to combine
01:51one and a half tablespoon of toasted sesame oil, one tablespoon of rice vinegar,
01:56half tablespoon of Japanese soy sauce, five beautiful shiso leaves,
02:06one teaspoon of ground sesame seeds, and half teaspoon of sugar.
02:11As always, all ingredients and exact measurements for this recipe can be found in the description
02:17box below. Shiso leaves have this incredible aromatic quality that's somewhere between basil and mint
02:23with a hint of cinnamon. It's absolutely essential in Japanese cuisine and brings such fresh herbaceous
02:30brightness to dishes. Post this mixture until it forms a smooth emerald green dressing with tiny flecks of
02:38shiso throughout. Look at that color. After 10 minute wait, you'll see pores of liquid around your
02:44salted vegetables. Discard all the accumulated liquid from both the tomatoes and cucumbers.
02:51But for the cucumbers, gently squeeze to remove every last bit of moisture. By the way,
02:56if you love this salad, I think you'll also love my crispy rice salad recipe. Check the description for more
03:02related recipes. Now assembly time. Place those perfectly prepared tomatoes in your serving bowl
03:09along with the blanched edamame, about 4 tablespoons of canned corn, your cucumber slices, and finish with
03:18the shredded cheese leaves. Just before serving, drizzle the gorgeous emerald dressing over your
03:23vegetables and mix gently to coat everything evenly. And there you have it, a colorful Japanese
03:29summer vegetable salad that takes just 15 minutes from start to finish. This is your new go-to for
03:36potlucks, barbecues, or even a refreshing weekday lunch. Want even more delicious recipes? Grab my free
03:44cookbook from the link in the description. Okay, let's go over the ingredients one more time. And if you're
03:50ready to cook, grab the written instructions by clicking the full recipe box with a picture that's about to pop
03:56up
03:56on your screen. Here we go, the link to the full recipe is on the screen for you now. And
04:01if you want
04:01to watch more similar videos, don't miss my salad recipe playlist popping up on your screen as well.
04:06Thanks so much for watching, and I hope to see you in the next one. Bye.
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