Recipe: Delicious Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing

recipe delicious cabbage tuna and wakame seaweed salad with mayonnaise ponzu dressing

Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing. Great recipe for Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing. I made this with things I already had in the refrigerator when I thought I needed one more item for dinner. Adjust the amount of vegetables you use to your liking.

Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing Japanese Salad Japanese Dishes Japanese Food Wakame Seaweed Seaweed Salad Asian Recipes My Recipes Ethnic Recipes Cookbook Recipes. See great recipes for Summer vegetable & Wakame Seaweed Salad too! Add the wakame to the cucumber bowl along with the sesame seeds. You can cook Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing

  1. It’s 4 of leaves Cabbage.
  2. It’s 35 grams of Wakame preserved in salt (rinsed and soaked).
  3. Prepare 1 can of Canned tuna.
  4. It’s 40 grams of Carrot.
  5. It’s 1 1/2 tbsp of ● Ponzu.
  6. Prepare 1 tbsp of ● Mayonnaise.
  7. It’s 1 of ● Ground sesame seeds.
  8. Prepare 1 of ● Black pepper.

Mix all the ingredients for the dressing and pour over the cucumber and wakame. Toss using chopsticks and serve, or top with shirasu and serve. Out of curiosity, I looked up what the salad is made of. Besides a mixture of seaweed, seaweed stem (Kuki wakame) and seaweed sprout (Mekabu), there were some ingredients that I had not expected.

Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing instructions

  1. Rinse and soak the wakame and blanch briefly in boiling water, then refresh in cold water. Drain well and cut into bite-sized pieces. Drain the canned tuna..
  2. Cut the cabbage up roughly, and julienne the carrot. Microwave both for 4 to 5 minutes at 500 W until wilted. When they've cooled down enough to handle, squeeze out any excess moisture..
  3. Put the ingredients from Steps 1 and 2 in a bowl, add the flavoring ingredients marked ● and mix. Put on serving plates and done!.
  4. It'll be even tastier if you rest the salad for a while in the refrigerator to let the flavors blend together..

They include artificially dyed agar (a type of seaweed-based gelatin), MSG and high fructose corn syrup. Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro. I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients.

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