How To Make Wakame Salad
This classic wakame salad will satisfy your cravings for Japanese flavors. It contains seaweed drenched in miso and yuzu juice dressing.
Ingredients
- 50 g dried seaweed , or sea vegetable salad
- 1 tbsp awase miso
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp white sesame seeds, roasted
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp yuzu juice
- 1 red chili, finely sliced
- sea salt, pinch
Instructions
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Place assembled sea vegetable salad in a bowl of water for 20 minutes.
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Prepare the dressing by combining the miso, soy sauce, mirin, sesame seeds, sesame oil, rice vinegar, yuzu juice, chilli and salt in a separate bowl and stir with a whisk. The mixture should not be too thick and should have a delightful aroma.
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Drain the seaweed after rehydrating.
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Place the seaweed in a bowl and pour over the dressing. Stir and add a smattering of additional sesame seeds on top and chill before serving.
Recipe Notes
- Feel free to add some silken tofu for additional protein.
- Slice into appropriate bite-sized pieces if using wakame or other whole seaweed varieties after rehydrating.
Nutrition
- Sugar: 4g
- :
- Calcium: 49mg
- Calories: 130kcal
- Carbohydrates: 9g
- Fat: 10g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 4g
- Potassium: 133mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 887mg
- Vitamin A: 222IU
- Vitamin C: 33mg
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