Description
A vibrant Japanese seaweed salad that delivers umami-rich flavors and remarkable textures, perfect for a healthy dish.
Ingredients
- 50 grams 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 allow the flavors to meld.
- When ready to serve, garnish with extra sesame seeds for an added crunch.
Notes
For a variation, consider adding fresh vegetables like shredded carrots or radishes.