Quick and healthy salad with tangy homemade dressing.
DRESSING: Place chopped umeboshi plums and rice vinegar into a saucepan and simmer for a few minutes. Leave to cool.
Whisk in honey, ponzu sauce, extra virgin olive oil and toasted white sesame seeds.
Blanch dried kombu in simmering water until softened. Drain and rinse under running water.
In a big bowl, toss shredded kyuri, daiko, shisho leaves and kombu together with the dressing. Top with bonito flakes.
Ingredients
Directions
DRESSING: Place chopped umeboshi plums and rice vinegar into a saucepan and simmer for a few minutes. Leave to cool.
Whisk in honey, ponzu sauce, extra virgin olive oil and toasted white sesame seeds.
Blanch dried kombu in simmering water until softened. Drain and rinse under running water.
In a big bowl, toss shredded kyuri, daiko, shisho leaves and kombu together with the dressing. Top with bonito flakes.