House of Asia > Recipes > Wakame salad

Wakame salad

15 min

4 servings

mild

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This salad with wakame seaweed and cucumber is a great way to spice up your meal with a touch of the Orient. It's perfect not only as a side dish—it also works well with other fish dishes or heavier sauces. It's truly simple to prepare and, above all, healthy. Wakame seaweed is rich in minerals such as magnesium, calcium and iron.

Vegetables Japanese up to 15 minutes

Ingredients

15 gr dried Wakame seaweed
1 spoon sesame, previously roasted
2 tablespoons rice vinegar
1 spoon light soy sauce
1 teaspoon roasted sesame oil
1 greenhouse cucumber or 4 field cucumbers
2 teaspoons of Xylitol or sugar

A method of preparing

Pour the algae into a bowl, cover with lukewarm water (2-3 cups), and leave to soak for 10-15 minutes. Squeeze out any excess water.
Peel the cucumber and cut it in half lengthwise. You can remove the seeds with a spoon. Cut it into half-slices and add it to the seaweed.
In a small bowl, whisk together the soy sauce, vinegar, and sugar. Check to see if the sauce is just the right amount of sourness and sweetness for your liking. Pour over the salad. Drizzle with sesame oil and sprinkle with sesame seeds.