Best Kaisou Salada Recipes

SEAWEED SALAD

Seaweed Salad image

Healthy and refreshing seaweed salad recipe. Served with cherry tomato over green leaf lettuce and drizzled with miso dressing, this vibrant salad is a delicious change to the usual salads at your dinner table.

Provided by Namiko Chen

Categories Salad

Time 10m

Number Of Ingredients 7

Ingredients

½ oz dried seaweed salad mix ((about 1 handful))
1 Tbsp miso ((I use koji miso or awase miso; you can use your favorite miso))
1 Tbsp soy sauce
1 Tbsp rice vinegar (unseasoned)
1 tsp roasted sesame oil
1 tsp mirin
1 tsp toasted white sesame seeds ((and more for sprinkle))

Steps:

Gather all the ingredients.
Soak the dry seaweed salad mix in cold water for 5-8 minutes. Drain the seaweed and squeeze out the excess water. Serve the seaweed in individual bowls or large serving bowl. Chill the salad before serving.
For the dressing, use a mortar and pestle (Japanese suribachi and surikogi) to grind the sesame seeds. This will add a nice aroma and texture to the dressing.
Combine Miso Dressing ingredients in a small bowl and whisk together.
Put the dressing in a small bowl or dressing bottle. Mix or shake the dressing before pouring to the salad.

Nutrition Facts : Calories 30 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 415 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

KAISOU SALADA

Kaisou Salada image

Make and share this Kaisou Salada recipe from Food.com.

Provided by drhousespcatcher

Categories Greens

Time 43m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/8 ounce dried fresh seaweed, see note
1 1/2 ounces enoki mushrooms
ice cube
2 spring onions
1/2 cucumber, cut lenghtways
9 ounces mixed salad greens
1 tablespoon rice vinegar
1 1/4 teaspoons salt
4 tablespoons rice vinegar
1 1/2 teaspoons toasted sesame oil
1 tablespoon shoyu
1 teaspoon dashi stock
1 inch fresh gingerroot, finely grated

Steps:

Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds.
Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes.
Trim the hard end of the mushrooms and then cut ih half and seperate the stems.
Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain.
Slice the cucumber into thin half moon strips.
Cook the wakame and enoki in boilng water for 2 minutes. Then add the arame and hijiki for a few seconds. Immediately remove from heat. Drain and sprinkle with vinegar and salt while warm. Then chill.
Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing.

Nutrition Facts : Calories 29.9, Fat 1.8, SaturatedFat 0.3, Sodium 956.5, Carbohydrate 3, Fiber 0.7, Sugar 0.9, Protein 0.9

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