Shiso Salad

Finely shredded deep green shiso leaves, glossy with toasted sesame oil. The peppery fragrance of the herb blends with the acidity of the rice vinegar for an immediate refreshing sensation.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 59
• Protein: 1 g
• Carbs: 4 g
• Fat: 4 g

Ingredients

• 40 piece shiso leaf ( fresh )
• 2 tbsp Rice vinegar
• 2 tbsp soy sauce
• 2 tsp Sesame oil
• 2 tsp White sugar
• 10 g Sesame seed optional ( toasted )

Instructions

1. Cleaning the leaves

   Wash the shiso leaves in cold water and dry them perfectly in a clean cloth. Any residual moisture would prevent the dressing from adhering properly to the leaves.

2. Shredding

   Stack the leaves and roll them tightly. Shred them finely with a knife to obtain regular, airy filaments.

3. Dressing

   In a bowl, mix the rice vinegar, soy sauce, sugar, and sesame oil until the sugar is completely dissolved. Pour over the shiso and toss gently to coat every filament.

Chef's tips

• Shiso oxidizes very quickly: only shred the leaves at the last moment.
• If you don't have rice vinegar, lime juice will work for the acidity.

Storage

Consume immediately. The leaves wilt and lose their brilliance after 15 minutes in contact with the dressing.