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About the Recipe
This is a very simple, nutricious salad which becomes something of a treat by the soy wasabi dressing. I use home grown shiso leaves to make this simply because it's a lot cheaper than buying them!
Ingredients
200g baby tomatoes
200g tinned, red kidney beans
90g frozen edamame
1/2 yellow bell pepper
5-6 shiso leaves
for the soy & wasabi dressing:
1 tsp wasabi paste
2 tbsp soy sauce
2 tbsp sushi vinegar
4 tbsp veg oil
Preparation
halve the tomatoes
rinse the kidney beans
cut the pepper into small bite size chunks
cook the edamame according to the instruction on the packet
chop the shiso leaves
combine all the vegetables together in a bowl
for the dressing:
combine the wasabi, soy sauce, sushi vinegar and oil in a jar and shake well until an emulsion is formed - that's it!
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