I’m a fan of ordering seaweed salads whenever we go to Japanese restaurants and I realized how easy it is to make it at home.
You can buy the dried seaweed at a specialty Japanese store.
Wakame seaweed has many benefits such as iron, vitamins A, C, E, K, and D, and calcium. With such flavor and nutrients, wakame seaweed salad is definitely a must to have in your recipe book.
- 1 ounce or ½ cup of dried wakame seaweed
- ¼ cup rice wine vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon mirin
- 1 Tablespoon miso paste
- 1 Tablespoon finely grated ginger
- 1 teaspoon sesame oil
- 4 Persian cucumbers
- 2 scallions
- 1 Tablespoon sesame seeds
- Sea Salt to taste
Soak the dried seaweed in a bowl for 15 minutes. While the seaweed is soaking, mix the rice wine vinegar, soy sauce, mirin, miso paste, ginger, and sesame oil in a small bowl using a whisk. This is your dressing.
Thinly slice the cucumbers (I like using a mandolin) and finely chop the scallions. When the seaweed is ready, drain the water and squeeze out any leftover water.
In a medium bowl, toss the drained seaweed, cucumbers, scallions, and dressing. Sprinkle the sesame seeds and salt (if using) on top. Serve chilled.