A light, nutritious dish full of umami flavour, making it a perfect appetizer or side dish.
Ingredients
- 1/4 cup premium dried wakame
- 500ml water
- 1 small cucumber, thinly sliced (optional)
- 1 carrot, julienned (optional)
- 1/4 cup cherry tomatoes, halved (optional)
- 1 tablespoon sesame seeds, toasted (for garnish)
Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar or honey
- 1 teaspoon fresh yuzu juice
- 1 clove garlic, minced (optional)
- 1 teaspoon grated fresh ginger (optional)
Method:
Rehydrate the Wakame:
Place the dried wakame in a bowl and cover it with 500ml of water. Let it soak for about 10-15 minutes until it expands and softens.
Once rehydrated, drain the wakame and gently squeeze out any excess water. Chop into small bite-sized pieces if desired.
Prepare the Vegetables:
If using, thinly slice the cucumber, julienne the carrot and halve the cherry tomatoes.
Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar (or honey), lemon juice, minced garlic and grated ginger until well combined.
Combine the Salad:
In a large bowl, combine the rehydrated wakame, sliced cucumber, julienned carrot and halved cherry tomatoes.
Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
Serve:
Allow the salad to marinate for about 10 minutes to enhance the flavours.
Just before serving, sprinkle the toasted sesame seeds on top for added crunch and a nutty flavour.
Enjoy:
Serve chilled or at room temperature.