Nutrient-Rich Summer Salad with Veggies and Plenty of Wakame Seaweed. Summer vegetable & Wakame Seaweed Salad. A simple, tasty salad that adds a savory crunch to your meal. You should also consider wakame kyuri su—a simple, delicious salad of wakame seaweed and fresh cucumbers with a delicate sesame dressing.
I love the refreshing and tangy sweet taste of the sunomono salad. Put the seaweed into the boiling water, remove immediately, then plunge into the cold water. Dry the seaweed, trim any rough parts, and chop. You can cook Nutrient-Rich Summer Salad with Veggies and Plenty of Wakame Seaweed using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Nutrient-Rich Summer Salad with Veggies and Plenty of Wakame Seaweed
- You need 1 of to 2 Cucumber.
- It’s 1 of to 2 Tomatoes.
- It’s 1 of equivalent volume as cucumbers Wakame seaweed.
- It’s 1 tbsp of each ★ Soy sauce, mentsuyu, vinegar.
- You need 2 tbsp of or more ★ Sesame oil.
- Prepare 1 dash of ★ Sesame seeds, Ichimi chili pepper powder.
Meanwhile, cut the cucumber in half length-wise. Add the kombu to a bowl and cover with cold water. Drain the seaweed and cut the kombu into thin strips. Add the kombu and wakame to a bowl.
Nutrient-Rich Summer Salad with Veggies and Plenty of Wakame Seaweed instructions
- Julienne the cucumbers..
- Chop the tomatoes into 1 to 2 cm cubes..
- Mix the wakame, cucumber and tomatoes with the ★ ingredients. -The amount of wakame, cucumbers and tomatoes should be equivalent..
While the seaweed is soaking, bring a large pot of water to a boil. Gently mix with the dressing and other salad ingredients. Sea vegetables, also known as edible seaweed, have been a staple of Japanese cuisine for centuries. Most sushi restaurants use seaweed salads made with artificial colors, flavors and preservatives. You can make a simple seaweed salad with rehydrated hijiki or wakame.
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