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.
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
- It’s 4 of leaves Cabbage.
- It’s 35 grams of Wakame preserved in salt (rinsed and soaked).
- Prepare 1 can of Canned tuna.
- It’s 40 grams of Carrot.
- It’s 1 1/2 tbsp of ● Ponzu.
- Prepare 1 tbsp of ● Mayonnaise.
- It’s 1 of ● Ground sesame seeds.
- 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
- 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..
- 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..
- Put the ingredients from Steps 1 and 2 in a bowl, add the flavoring ingredients marked ● and mix. Put on serving plates and done!.
- 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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