Growing up I loved most vegetarian foods, except salads. So far as I could tell, a salad was a bowl filled with iceberg lettuce - surely the most bland, watery ingredient on the planet. The lettuce du jour of 1980s Australia was also a salad hog, leaving little room for other ingredients, and forcing the few that did exist to the hidden depths of the salad bowl.
Thankfully, the comparatively urbane 1990s soon rolled around, bringing with them the exotic new lettuce substitutes like rocket and baby spinach. Suddenly salad greens became edible, dressings could be more adventurous, and there was room for a whole host of other tasty ingredients. Hurrah!
These days, there are more and more lettuce and herb varieties available, meaning there’s just no excuse to revert to the bad old days of iceberg lettuce salads. One of my favourite new salad ingredients is shiso, or perilla. It has a rich, nutty taste and slightly rough texture, and is a great addition to salads and sandwiches.
Shiso noodle salad
For the dressing
If you’re using store bought marinated tofu, chop it into small cubes. Otherwise, follow this recipe and then chop the tofu into small cubes once it’s cooked.
Add the dressing ingredients and mix together. Throw all the salad ingredients into the bowl, making sure to tease out the noodles so they don’t cling together. Add the dressing and toss well. Serve.
Notes on the recipe
All about shiso
This week’s weekend herb blogging is hosted by its founder, Kalyn from Kalyn’s Kitchen. Make sure to visit her site so you can see the full recap.
3 Comments posted on "Weekend Herb Blogging - Shiso noodle salad recipe"
Kalyn on April 6th, 2008 at 12:22 am #
This sounds delicious and wonderfully healthful as well! Shiso is one of those ingredients I’ve been wanting to try for the longest time. Thanks for the reminder, maybe I will try to get some seeds!
Sophie on August 27th, 2008 at 10:30 pm #
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sandrar on September 11th, 2009 at 12:56 am #
Hi! I was surfing and found your blog post… nice! I love your blog. Cheers! Sandra. R.
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