Colorful salads are more fun to eat - here purple cabbage, yellow carrot and green shiso are cut into thin ribbons or julienne then marinated for a few hours in a vinaigrette. Marinating allows the acid to soften the hard vegetables making them easier to eat and digest. In the process the vegetable juices and aromatics of the shiso combine to create a more complex yet subtle overall taste. Try 3 parts fruity olive oil to 1 part black vinegar and lightly salted with sea salt. Keeps well up to 48 hours. Enjoy! #kikusumi #gourmet #cooking #herb #recipeideas #recipe #organic #shiso #purplecabbage #yellowcarrot #carrot #salad #summer #heirloom #summervegetable #picnic #vinaigrette #kitchen #garden #plantbased #vegetables #veganfoodshare #rawvegan #healthyfood #rawfood #salad #knife #superfoods #ceramicknife #chefknife