Wakame seaweed salad is a simple yet incredibly refreshing Japanese side dish, bursting with umami flavor and a satisfyingly chewy texture. This vibrant salad is surprisingly easy to make at home, requiring just a handful of readily available ingredients and minimal cooking time. It's the perfect accompaniment to sushi, grilled fish, or even as a light stand-alone meal, offering a healthy dose of iodine and other essential nutrients. Its delicate seaweed flavor is beautifully complemented by a simple, zesty dressing that perfectly balances sweet, sour, and savory notes.
Forget expensive restaurant versions! This recipe provides a foolproof method for crafting your own delicious wakame salad, tailored to your taste preferences. From selecting the perfect seaweed to mastering the art of the perfect dressing, we'll guide you through every step. Ready to dive in and discover the secrets to this simple yet captivating dish? Let's get started with our step-by-step guide.
Tools Needed
- Pot
- Mixing bowl
Ingredients
- Wakame seaweed: 15 grams
- Daikon radish: small piece
- Carrot: small piece
- Cherry tomatoes or heirloom tomatoes: ½ tomato
- Brown sugar: 1 ½ tablespoons
- Rice vinegar: 1 tablespoon
- Soy sauce: 1 ½ tablespoons
- Toasted sesame oil: splash
- White sesame seeds: 1 tablespoon
- Baby arugula: 1 packed cup
Step-by-Step Instructions
Step 1. Prepare the Wakame and Vegetables
- Bring a pot of water to a boil. Add the wakame seaweed and let it soak for 5-8 minutes.
- Peel and thinly slice the daikon radish and carrot.
- Dice half a tomato.
- Turn off the heat and let the wakame seaweed soak.
- Rinse and drain the seaweed in cold water.
- Roughly chop the seaweed and place in a large mixing bowl.
- Add the daikon radish, carrot, tomato, and arugula to the bowl.
Step 2. Make the Dressing
- Combine brown sugar, rice vinegar, soy sauce, sesame oil, and white sesame seeds in a bowl. Shake well.
Step 3. Combine and Mix
- Pour in half the dressing and mix well.
Step 4. Serve and Garnish
- Plate the salad, garnish with daikon, carrot, and sesame seeds. Drizzle with remaining dressing.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- You can use any type of greens or sprouts if you don’t have baby arugula.
- The soaking liquid from the seaweed can be used as a light stock in other recipes.
Nutrition
- N/A
FAQs
1. Can I use dried wakame instead of fresh?
Yes! Just rehydrate the dried wakame according to package instructions before adding it to the salad.
2. What if I don't have sesame oil?
You can substitute with another neutral oil like avocado oil or even a touch of olive oil. The flavor will be slightly different, but still delicious.
3. How long can I store leftover wakame salad?
Store it in an airtight container in the refrigerator for up to 3 days. The seaweed will absorb some of the dressing, so it might be slightly softer after a day or two.
This easy wakame seaweed salad recipe is a fantastic way to add a vibrant and healthy element to any meal. Its simple preparation and delightful flavor make it a perfect addition to your culinary repertoire, whether you're a seasoned cook or a beginner. Enjoy this refreshing and delicious Japanese side dish!