Wakame seaweed salad recipe

Step by Step

Step 1

Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.

Step 2

Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.

Step 3

When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.

Step 4

When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

Ingredient

Kosher salt

4 teaspoon 0.66 fl. ozs
Sugar

2 teaspoon 0.33 fl. ozs
Rice wine vinegar

2 tablespoons 2 tablespoons
Soy sauce

2 tablespoons 2 tablespoons
Avocado

1 small 1 small
Carrot

1 small 1 small
Grated fresh ginger

1 teaspoon 0.17 fl. ozs
Toasted sesame oil

2 tablespoons 2 tablespoons
Dried

4 cup 4 cup
6 cups cold water

2 to 2 to
Red radishes

4 small 4 small

Wakame seaweed salad recipe

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

How do you feel?

Related Recipe

Ukrainian dill coleslaw

Baby kale salad

Mexican kale salad