Wakame Seaweed Salad, Sushi Restaurant Style
Preparation
15 minutes
Cooking
0 minutes
Yield
2
Key ingredient(s) in this recipe
Good to know
If you can't find flaked seaweed, it's easier if you cut the seaweed with scissors before rehydrating it.
Instead of grated carrots, you could also use organic Japanese turnips and cucumbers or various other vegetables from your fridge or family farm basket!
Source : Inspired by Océan de Saveurs, adapted by Amélie Parenteau, Équiterre nutritionnist
- 5 g (½ cup) dried Wakamé seaweed
- Vinaigrette
- 30 ml (2 tbsp) unseasoned rice vinegar
- 15 ml (1 tbsp) Tamari or soy sauce
- 15 ml (1 tbsp) sesame oil
- 5 ml (1 tsp) honey or to taste
- 5 ml (1 tsp) finely chopped ginger
- 1 pressed garlic clove
- Touch of Wasabi (to taste)
- Salad
- 1-2 green onions, coarsely chopped
- 1 grated carrot
- 1-2 radishes, thinly sliced (optional)
- 15 ml (1 tbsp) toasted sesame seeds
- A few coriander leaves
- 1Rehydrate seaweed for 5 to 10 minutes in a bowl of hot water.
- 2While waiting, mix all vinaigrette ingredients.
- 3Squeeze out as much water as possible from the seaweed and add to the salad ingredients.
- 4Add vinaigrette.
The fluorescent shading of commercial seaweed salads usually comes from the addition of food colouring. So, it's normal for your version to be a little less colourful, but in addition to being more natural, it will taste ten times better, promise!
