½japanese cucumbera little less if using a large cucumber
5cmyuzuor lemon zest (optional)
sesame seedsto garnish
lemon juiceto taste
soy sauceto taste
Wash and chiffonade the lettuce. Wash and peel the carrot, then julienne. Wash the cucumber and julienne.
Put the cut vegetables into a large ziplock bag, add the salt and give it a good shake. Press it tightly to squeeze out excess water, then set aside for about an hour. During that time you can julienne the shiso leaves, yuzu (or lemon) zest and kombu, if using. You could also cook something else while waiting!
After about an hour, add the shiso leaves and the yuzu zest to the ziplock bag and give it another vigorous shake. Put in bowls and top with sesame seeds. Serve with lemon wedges and soy sauce so you can add to taste. Enjoy!