Description
A vibrant seaweed salad that combines the briny flavor of wakame with crisp vegetables, making it a refreshing side dish.
Ingredients
- 50 grams (1.7 ounces) dried wakame seaweed
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- ½ teaspoon grated garlic
- 1 tablespoon toasted sesame oil
- ¼ teaspoon red pepper flakes
- 1 baby cucumber, very thinly sliced (skin on)
- ½ teaspoon toasted white sesame seeds
- ½ teaspoon black sesame seeds
Instructions
- Place the dried wakame in a bowl and cover it with water. Let it soak for 10 minutes until it becomes rehydrated.
- While the wakame soaks, prepare the dressing by whisking together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes in a separate bowl. Set this dressing aside.
- Once the wakame has rehydrated, strain it in a colander and rinse thoroughly. Squeeze the seaweed to remove any excess moisture.
- In the bowl of dressing, combine the rehydrated wakame, sliced cucumber, and sesame seeds. Toss well to coat everything evenly.
- Cover the salad and chill it in the refrigerator for 30 minutes to an hour to allow the flavors to meld.
- When ready to serve, garnish with extra sesame seeds for an added crunch.
Notes
Taste the salad before serving to adjust seasoning levels, and keep in mind that flavors develop over time when chilled.
