Wakame-and-cucumber salad
Delight your taste buds with the refreshing blend of wakame and cucumber in this vibrant salad. A perfect harmony of flavors and textures awaits!
Ingredients:
- 60g wakame seaweed
- 1/4 cup rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon yellow miso paste
- 1 tablespoon finely grated ginger
- 1 teaspoon honey
- 1/2 cup vegetable oil
- 1 teaspoon toasted sesame oil
- salt, for seasoning
- 6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber)
- 2 thinly sliced scallions
Instructions:
- Start by heating a medium saucepan filled with water until it boils. Put the wakame seaweed into the saucepan, then take it off the heat and let it sit for about 20 minutes until it softens. After that, drain the wakame, rinse it under cold water, and dry it gently. Get rid of any hard parts from the wakame and slice it thinly. In a medium bowl, mix together rice vinegar, lime juice, yellow miso paste, ginger, and honey. Add vegetable oil and toasted sesame oil while whisking, then season with salt. Combine the wakame with cucumbers and scallions, give it a good mix. Finally, sprinkle toasted sesame seeds on top as a garnish and serve immediately.
Summary:
- Calories: 1193 kcal
- Fat: 118 g
- Protein: 9 g
- Carbs: 32 g
- Potassium: 958 mg
- Magnesium: 72 mg