<SHIOKOJI TOMATO SALAD>

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<SHIOKOJI TOMATO SALAD/ 塩こうじトマトサラダ >

▶VEGAN

＜Yield> 2 servings

<Prep time> 7 mins

<Cook time> 0 min

<Ingredients>

10 cherry tomatoes

½ avocado

½ cup diced cucumber

Dressing

1 tbsp shio koji /salted rice malt

2 tsp rice vinegar

1 tsp sugar

<Directions>

1. Cut the cherry tomatoes in half. Dice the avocado. Cut the cucumber into small pieces.

2. To a bowl, mix together the shio koji, rice vinegar and sugar. Add all the vegetables (step 1) and toss to coat.

3. Cool in the fridge for 15 mins before eating.

<Miwa’s tips> ※Watch more on YouTube!

1. If you want to make this ahead of time; mix the dressing together with the tomatoes only. This will last in the fridge for 2 days. Add in the avocado and celery just before serving.

2. You can swap out the cucumbers for celery.

<Storage time>

Keep in an air-tight container in the fridge for 2 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan!

2022/09/24 MIWA