Photo by Fotolia/haru
Thin-cut shiso leaves add unique flavors to this refreshing salad.
Ingredients
- 1 medium-to-large tomato
- 1 Japanese cucumber, unpeeled
- 2 green bell peppers, cored and seeded
- 2 large carrots, julienned
- 1 tablespoon miso
- 1 tablespoon lemon juice
- 2 tablespoons sesame oil
- 1/2 teaspoon ground ginger
- 2 to 4 ounces tofu
- 6 to 8 shiso leaves, cut into thin strips
Directions
- Chop the tomato, cucumber, and peppers into 1⁄4-inch cubes and add to a medium-sized serving bowl.
- Add julienned carrots to other vegetables, and toss.
- To make the miso dressing, whisk miso, lemon juice, sesame oil, and ginger in a small bowl or whiz in a blender.
- Divide salad evenly into four salad bowls.
- Drizzle with the miso dressing, then top with a few cubes of tofu and strips of shiso. Serve the shiso salad immediately.
