Instant side dishes with salt and oil! Kitchen ideas for when you need 'one more dish' in a flash
The main dish is ready, but the plate looks a bit empty.
I've laid out some store-bought deli items, but I still want one more thing.
Maybe I'm not getting enough vegetables.
If I'm going to add something, I'd love for it to be homemade—
Have you ever felt that way?
I often do, amidst the daily hustle and bustle.
Today, I'd like to share a 'little secret recipe' that has saved me many times in the kitchen,
but one I haven't introduced as a formal recipe before.
Just chop, then massage with 'salt' and 'oil'.
It's simple, but genuinely delicious.
It's so easy you might think, 'Is that it?',
but before you know it, you're making it again—it's that reliable.
From my daily kitchen to yours,
I'm delivering tips for a small, dependable 'one more dish'.
With salt and oil, 'one more dish' is ready in seconds.
All you need are the vegetables you can eat raw in your fridge, plus just two things:
'salt' and 'oil'.
Just put the chopped vegetables in a plastic bag, add salt and oil, and massage by hand.
It works as a side for grilled or fried meat and fish, and if you serve it in a small bowl and top it with sesame seeds or nuts, it becomes a proper side dish.
It's a dish that makes you feel at ease just knowing you have it.
The golden ratio for deliciousness. Guidelines for salt and oil
The basic proportions are:
1 teaspoon of oil per 100g of vegetables
Salt should be 0.6–1% of the vegetable's weight (net weight)
This is a good amount to make
A convenient amount for a side dish is 200–300g of vegetables
, which is just right for a family of four, and if there's a little left over, it's great with breakfast the next morning.
Recommended vegetable amounts:
Carrots: 1 large (approx. 200g)
Cabbage: 1/4 head (approx. 250g)
Lettuce: 1 small head (approx. 250g)
The general rule is 1 tablespoon of oil and about 'two pinches' of salt.
*Two pinches = the amount you can pick up twice using your thumb, index, and middle fingers.
It's simple, but the salt level is carefully calculated so it doesn't release too much moisture and is easy to eat.
Change the oil, change the flavor
Just by changing the oil, your repertoire will expand significantly.
Salad oil/Olive oil → Western style
Sesame oil → Chinese style
Rice bran oil → Perfect for Japanese dishes
Vegetables that are easy to pair
The basics are vegetables that can be eaten raw.
Recommended ones are:
Cabbage
Lettuce
Celery
Carrots
If using onions, slice them and soak in water to remove the sharpness,
and after draining well,
for vegetables with high water content like cucumbers,it is best to make only as much as you will eat at that time.
It is crisp, juicy, and delicious if eaten immediately.
Recipe introduction: 'Hand-massaged lettuce salad' and 'Hand-massaged carrot salad'
From here on, I will introduce two recipes that I actually make often.
Both are
simple yet truly delicious side dishes that my family has praised by saying, 'This dish is great!'
Hand-massaged lettuce salad
A salad with a gentle flavor that is wilted yet retains a crisp texture.
Since you can make it right after taking it out of the fridge, it's also great for breakfast.
Ingredients (easy-to-make quantity)
Lettuce (small head) ... approx. 250g
Salt ... two pinches (approx. 2g)
Olive oil ... 1 tablespoon
How to make
Cut the lettuce into thin strips.
Put the lettuce, oil, and salt into a plastic bag.
Massage the bag until the lettuce is wilted.
You can also top it with white sesame seeds, crushed nuts, or seaweed if you like.
Hand-massaged carrot salad
A staple in our home where the sweetness and saltiness become addictive.
Ingredients (easy-to-make quantity)
Carrot (large) ... 1 (approx. 200g)
Salt ... two pinches (a little less than 2g)
Oil ... 2 teaspoons (olive oil or sesame oil is recommended)
Instructions
Peel the carrot and julienne it.
Place the carrot, oil, and salt in a plastic bag and massage until softened.
Both are side dishes that highlight the natural flavor of the vegetables and have a
nice 'slightly homemade' feel to them.
Since you can whip them up quickly with whatever is in your vegetable drawer,
please give them a try when you think, 'I need one more dish.'
For tomatoes, we recommend 'drizzling, not massaging'
In the case of tomatoes, they have a high water content and fall apart easily, so
instead of massaging them like other vegetables,
simply slicing them and drizzling with salt and oil is enough.
It's a simple combination, but one that really brings out the flavor of the ingredients.
Sprinkle a little salt over the sliced tomatoes and drizzle with olive oil.
Add basil for a Western touch, or shiso leaves for a Japanese flair.
Salt and oil: simple, but why is it so delicious?
The salt draws out the umami, and the oil coats it.
Even though it's just that combination,
the reason vegetables taste surprisingly delicious
is because this balance is very well crafted.
I think that 'preparing the ingredients themselves'
isn't flashy, but it's actually very profound.
Add sweetness and acidity for an extra level of deliciousness
When you want a little more depth of flavor,
adding a touch of sweetness or acidity is also recommended.
To add sweetness, try sugar or honey
To add acidity, try vinegar or lemon juice
Just a little twist on the basic salt and oil.
That alone will really make the flavor of your vegetables stand out.
Depending on your mood that day or your main dish,
please enjoy trying out some small flavor variations.
I share recipes daily on Instagram
I've packed this with tips that make you think, 'I can make this,' even on busy days. Please feel free to take a look◎
▶︎ @shima_no_ouchicafe
You can find more details about my work and activities on my website.
I would be happy if you could take a look if you are interested.
▶︎ Website: Culinary Researcher SHIMA's Home Cooking Lab
