Refreshing Octopus and Wakame Salad. Rehydrate in water if using dried wakame. Cut the octopus into thin slices. Mix the wakame and octopus in a bowl.
Add to the bowl with the cucumber and apple. Rinse the ginger julienne briefly under cold water, drain well and add to the bowl, reserving one third for garnishing. Spoon the vinegar sauce over the octopus and gently toss. You can cook Refreshing Octopus and Wakame Salad using 3 ingredients and 2 steps. Here is how you cook it.
Ingredients of Refreshing Octopus and Wakame Salad
- Prepare 1 of Wakame seaweed.
- It’s 1 of Octopus for sashimi.
- Prepare 1 of Oil-free shiso leaf dressing.
Slice cucumbers thinly and place them in a bowl. Slice boiled or sashimi grade octopus thinly. Along with the precooked octopus is a mix of cucumbers and wakame (seaweed) in a Japanese vinaigrette dressing that pairs especially well in the summer heat. It's zesty, refreshing and the 'Mrs' favorite Japanese side dish!
Refreshing Octopus and Wakame Salad step by step
- Cut wakame into bite-sized pieces. Rehydrate in water if using dried wakame. Cut the octopus into thin slices..
- Mix the wakame and octopus in a bowl. Serve on a plate and pour "Riken" oil-free shiso leaf dressing, and you're done..
Thin slices of cucumber, wakame and roasted sesame seeds tossed with a tangy vinaigrette. Japanese Cucumber Salad with octopus slices. Serve this crisp salad with a simple vinaigrette made by combining rice vinegar, sugar, and soy sauce. Sprinkle the salad with toasted sesame to add a nutty crunch to the thin cucumber slices. For Tako Su, we simply combine the thinly sliced octopus with crunchy cucumber, wakame, and toasted sesame seeds before tossing in a light Japanese vinaigrette.
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