Best Wakame Salad Recipes

WAKAME SEAWEED SALAD

Steps:

• Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
• Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
• When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
• When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

CLEAN EATING WAKAME BROWN RICE SALAD WITH TOFU

Steps:

• Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
• Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
• Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
• In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
• Pour sauce over rice mixture and toss to combine.
• Carefully stir in tofu.
• Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.

GREEN SEA SALAD (KYURI TO WAKAME NO SU NO MONO)

Steps:

• Soak the dried wakamé in a bowl of warm water for 20-25 minutes.
• It should soften and expand.
• Rinse under cold water and pat dry.
• Remove any tough stems.
• Chop wakamé coarsely.
• In a small saucepan comine soy sauce, vinegar, and sugar and heat, stirring, until sugar melts.
• Chill.
• Peel the cucumber, if waxed.
• Slice in half lenghtwise (the long way) and slice into thin half-moons.
• Sprinkle with salt and let sit for a few minutes before gently squeezing the slices.
• Be sure that your wakamé and cucumber are well drained.
• Combine and pour dressing over and toss.
• Serve chilled or at room temperature.

WAKAME SALAD

Steps:

• In a small saucepan, combine the dashi, soy sauce, rice vinegar, honey and mirin. Heat to dissolve the honey and mix the dressing well. Remove from heat and chill. Seed the cucumber with a spoon. Then cut the cuke into paper-thin slices. Put the slices in a bowl of cold water to cover; add salt. Soak for 20 minutes. In another bowl, soak the wakame in lukewarm water for 10 minutes. It will swell and become a rich, glossy green. Drain the water, then plunge the seaweed briefly into boiling water. Rinse immediately with cold water to intensify the color. Trim away any rough stems, then coarsely chop the wakame. Drain the cucumber slices and pat dry. Combine the cucumber and wakame, toss and portion out among 2-4 small bowls. Drizzle the chilled dressing over each portion and serve.

WAKAME (SEAWEED) SALAD

Steps:

• Combine all ingredients in an airtight container.
• Chill at least 6-8 hours.
• Enjoy!

SALAD OF ASIAN GREENS AND WAKAME SEAWEED

Steps:

• First, make the sesame mayonaise by combining the tahini, sesame oil, and soy sauce in a blender, then adding the rice wine vinegar to adjust to a mayonaise consistency.
• To make dressing, whisk all the ingredients together. Set aside.
• Place the Asian greens in a bowl. Lightly dress and toss. Place in a serving bowl, then place dressed wakame seaweed on top. Garnish with sesame mayonaise and toasted sesame seeds.