Wakame Salad

Wakame Salad is a light and nutritious dish rooted in Japanese cuisine. This salad highlights wakame seaweed, appreciated for its umami flavor and numerous health benefits. The process begins with rehydrating the dried wakame, followed by incorporating crunchy vegetables such as cucumber and carrot. A straightforward soy-based dressing harmonizes the ingredients, resulting in a well-balanced blend of flavors and textures. This salad serves as a delightful side dish or a standalone light meal, making it a great choice for warm days or a healthy addition to any meal.

Ingredients

• 1/4 cup dried wakame seaweed
• 1 whole cucumber, julienned
• 1 medium carrot, julienned
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp sugar
• 1 tsp sesame oil
• 1/2 tsp ginger, grated

Instructions

1. Soak the dried wakame in water for about 10 minutes until rehydrated.
2. Drain the wakame and squeeze out excess water, then chop it into bite-sized pieces.
3. Combine the wakame, cucumber, and carrot in a large bowl.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and grated ginger to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
6. Cover the bowl with plastic wrap and refrigerate the Wakame Salad for at least 30 minutes to let the flavors meld.

Keywords: Healthy, Seaweed, Vegetable, Low Calorie, Nutrient-rich

Spice Rack: Soy Sauce, Sesame Oil, Ginger

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