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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


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.)


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



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. 


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.


  • 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