RECIPE: Refreshing Sanbaizu Vinegar Salad

A modern take on a classic Japanese sunomono (vinegared dish), this refreshing salad of crunchy cucumber, tangy tomato, and aromatic onion is tossed in a creamy sauce flavored with sweet and savory sanbaizu vinegar. 

Servings: 3-4

Ingredients:

• 1 cucumber (thinly sliced)
• Salt*
• ¼ onion
• 2 medium-sized tomatoes 
• 4 shiso leaves (can substitute basil or other herbs)
• Pinch of sesame seeds

Sauce:

• 2 Tbsp Sanbaizu Vinegar Blend
• 1 Tbsp mayonnaise
• ½ to 1 Tbsp olive oil
• Pinch of salt*
• Pinch of black pepper

Instructions:

1. Thinly slice the cucumber and toss with a sprinkle of salt. Let rest and then squeeze out as much moisture as possible. 
2. Thinly slice the onion and soak it in cold water for 5-10 mins to lessen the sharp raw taste. Drain and gently squeeze out excess water before using. 
3. Thinly slice the tomatoes and julienne the shiso or basil leaves. Set aside. 
4. In a bowl, combine the sauce ingredients. Stir to combine. 
5. Add the prepared vegetables and a pinch of sesame seeds to the sauce and gently toss to combine. Chill in the fridge before serving. 

*Available for single item purchase at ourMarket: Michi no Eki

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