Wakame seaweed salad, sushi restaurant style
Wakame seaweed salad, sushi restaurant style
You know that little neon seaweed salad you find in the fish section of grocery stores or in sushi restaurants? Here's a quick, healthy, homemade version from the blog La petite bette .
- ½ cup dried Wakame seaweed An Ocean of Flavors
For the dressing
- 2 tbsp rice vinegar (unseasoned)
- 3 tbsp soy sauce (light)
- 1 tbsp sesame oil
- 1 tsp honey (or to taste)
- 1 tsp ginger (finely chopped)
- 1 clove of garlic (pressed)
- a little wasabi (to taste)
For the salad
- 1-2 green onions (roughly chopped)
- 1 carrot (grated)
- 1-2 radishes (in filaments (optional))
- a few coriander leaves
- 1 tbsp sesame seeds (toasted)
Rehydrate the seaweed in hot water for 5 to 10 minutes.
Meanwhile, mix all the ingredients "For the dressing".
Squeeze the seaweed to release as much water as possible and add it to the other ingredients.
Add the dressing and garnish with the "For the salad" ingredients.
The neon color of commercial seaweed salads usually comes from the addition of food coloring. So it's normal for your version to be a little less colorful, but in addition to being more natural, its flavor will be tenfold, we promise!
