Julienned vegetable salad 刻み野菜サラダ

I got the idea for this salad of julienned vegetables from two separate sources. One was a segment on a food blog I follow about a tempura restaurant in the Ginza called “Ten-Asa 天あさ” which serves a julienned vegetable salad. The other was a YouTube episode by Chef Kasahara describing a similar salad. I am not sure how the salad dressing was made at Ten-Asa but from the description, it must contain  “shio-kombu 塩昆布” julienned “salted kelp”. In addition, this kelp was also used in Kasahara’s recipe.

Since I was planing to make “smelt fry ししゃものフライ” and “arancini”, I thought this type of salad, made without any oil in the dressing, would be a perfect salad accompaniment (#1). I think any vegetable can be used. Ten-Asa clearly included cabbage. I used what I had on hand which included carrot, cucumber and wood ear mushroom. Besides the salted kelp, I also used re-roasted and coarsely ground white sesame seeds for seasoning following chef Kasahara’s example. This turned out to be a very refreshing salad. We felt it was a healthy offset to the fried food we were eating .

Ingredients (for two servings) (see picture #2)
2 American mini cucumbers, “Katsura-muki 桂剥き” roll-cut making thin sheets and then finely julienned or using a mandolin with a julienne attachment.
2 scallions, white parts, cut lengthwise on one side (not through), opened like a book and then finely julienned called “shirakami-negi 白髪ネギ or white-hair scallion”*
4-5 fresh wood ear mushrooms, blanched and washed, cut into thin julienne (optional, I happened to have them on hand. They added a nice crunch)

(I am not sure if the two ingredients listed below would be considered seasoning or salad ingredients. They impart a very unique flavor and aroma)
4-5 green perilla “aojiso 青紫蘇” leaves, stacked, rolled and cut into thin julienne.
1 “Hojiso 穂紫蘇” flower and seed pods (optional**)

Dressing (seasoning)
2 tbs “shio-konbu 塩昆布” salted kelp
1 tbs coarsely ground white sesame

*This is easier if using a Tokyo “Negi” scallion which is much thicker than spring onion/scallion.
** This is the top of the plant in autum developing flower/seed pods. Our perilla started blooming so “hojiso” was available. But this is totally optional.

Directions:
Soak the julienned vegetables in ice water for a few hours and drain (#2). Let them dry on a paper towel. Just before serving, add the shio konbu and the sesame and toss. Taste and if not salty enough, add more shio-konbu or add “Konbu-cha 昆布茶” powder.

Besides the taste, the major factor of this salad is texture or “shokkan 食感”. For crunch, Chef kasahara suggested pickled young gobo or pickled “takuwan 沢庵” daikon.