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Shiso and Tomato Salad

Prep Time:

15 Minutes

Cook Time:

0 Minutes

Serves:

2 Servings

Level:

Beginner

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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