Simple Way to Prepare Favorite Cucumber with Shiso sweet vinaigrette salad

Cucumber with Shiso sweet vinaigrette salad. Mix all the ingredients ☆ in a small bowl. Squeeze cucumber and remove excess water. This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.

Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Season to taste with more salt, pepper, and lemon juice.

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, cucumber with shiso sweet vinaigrette salad. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cucumber with Shiso sweet vinaigrette salad is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Cucumber with Shiso sweet vinaigrette salad is something that I have loved my entire life. They’re nice and they look fantastic.

Mix all the ingredients ☆ in a small bowl. Squeeze cucumber and remove excess water. This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.

To get started with this recipe, we have to first prepare a few components. You can cook cucumber with shiso sweet vinaigrette salad using 8 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Cucumber with Shiso sweet vinaigrette salad:

1. Prepare 10 cm of cucumbers.
2. Make ready 10 leaves of Shiso (Japanese Basil).
3. Take 3 g of seaweed.
4. Make ready of ☆1.5 TBSP vinegar.
5. Take of ☆1 tsp sugar.
6. Get of ☆1 tsp mirin.
7. Make ready of ☆1/4 tsp soy sauce.
8. Make ready of ☆1/4 tsp seaweed soup powder.

Toss cucumbers and tomatoes with vinaigrette. Add mint, Thai basil, and shiso if using. Arrange salad on a platter and top with pickled leeks and fried shallots. Add reserved shallot oil and the minced shallots and whisk well to blend.

Steps to make Cucumber with Shiso sweet vinaigrette salad:

1. Mix all the ingredients ☆ in a small bowl..

Wash cucumbers and tomatoes then cut into bite-sized pieces (feel free to peel the cucumbers if you prefer); add to a bowl. Cut onion then add to the cucumbers and tomatoes. Combine all ingredients then whisk rapidly or add to a lidded jar then shake vigorously. Strain and save the leaves, let cool enough to handle and squeeze out all of the juice from the leaves back into the water/vinegar/shiso mixture. Note: Will be very tasty after being chilled inside the fridge.

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