Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Plum Salad with Jicama and Cucumber is dressed with a flavorful Plum Shiso Shrub. Crunchy, refreshing and light it's deliciously cooling on and hot summer's day! Vegan and GF.

Plum Shiso Salad with Cucumber and Jicama

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Description

A light and refreshing Plum Salad with cucumber, jicama and a flavorful Plum Shrub dressing.  A fun way to use shrubs.  Delicious, vegan, and GF. (Dressing requires 24 hours on the counter.)


Ingredients

Units Scale
  • 2 cups cucumber, sliced in half rounds
  • 1 cup jicama, cut in thin matchsticks (or sub salad turnips or kohlrabi)
  • 1/3 cup plum shiso shrub ( or see notes)
  • 2 tablespoons fresh shiso, roughly chopped (or sub more basil)
  • 2 tablespoons fresh basil, roughly chopped
  • 2 teaspoons fresh mint, chopped
  • 1 teaspoon fresh ginger, grated or finely minced
  • 1/41/2 teaspoon fresh jalapeño, minced (optional)
  • 1/2 teaspoon sea salt
  • 3 fresh plums, sliced

 


Instructions

Toss cucumber and jicama in a medium bowl with the plum shiso shrub, letting it marinate a little while you prepare the remaining ingredients. 

Add the chopped herbs, ginger, jalapeño and salt.   Give a gentle stir to combine. 

Place in a serving bowl and add fresh plums on top.

Refrigerate until serving. 


Notes

If you rather not make the shrub, substitute 3 tablespoons rice wine vinegar and 3 tablespoons sugar. Add more of each to taste.

Pairs well with fish, chicken, tofu, rice and lends a nice twist to Asian meals.

Nutrition

  • Serving Size: 1 cup
  • Calories: 52
  • Sugar: 9.2 g
  • Sodium: 195.4 mg
  • Fat: 0.3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 12.7 g
  • Fiber: 2.4 g
  • Protein: 1 g
  • Cholesterol: 0 mg