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Shiso and Tomato Salad

Prep Time:

15 Minutes

Cook Time:

0 Minutes


2 Servings



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!


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


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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