Wakame Seaweed Salad is a simple variation on a traditional Japanese salad. It is spicy and tasty with the crunch of fresh vegetables and the aromatic flavours of the Asian kitchen.
This Wakame seaweed salad is perfect for a light lunch. It is a great side dish for any meal. An goes great with my Miso Soup recipe as a complete light and healthy Japanese-inspired meal.
Wakame is an edible seaweed. Wakame is a rich source of eicosapentaenoic acid (no, I cannot pronounce that!) and Omega 3. Wakame also has high levels of calcium, iodine, thiamine and niacin.
3 tbsp. rice-wine vinegar
3 tsp. brown sugar OR honey
2 tsp. grated ginger root
1/2 - 1 tsp. wasabi powder
1 tbsp. soy sauce
1 tbsp. sesame oil
Juice of 1 lime or lemon
Grated peel of said lime or lemon
Sea salt, to taste
1 package dried green wakame seaweed (50 gr. / 1.7 oz.)
2 small carrots
6 red radishes
2 small cucumber
1/2 firm-ripe avocado
4 green onions (scallions)
1 hot green pepper (optional - depends on if you like the heat or not)
1/2 package rice noodles or glass (celophane) noodles (200 gr. / 7 oz.)
teaspoon toasted sesame seeds 2 teaspoons toasted pumpkin seeds (optional)
1. Soak the wakame seaweed per package directions (about 5-7 minutes).
2. Cook the rice noodles in boiling water per package directions. Drain and cool.
3. In a bowl, whisk together the dressing ingredients and set aside.
4. Using a vegetable peeler, peel the carrot into paper-thin slices - you just keep peeling and peeling and peeling until you have a pile of carrot peels.
5. Do the same with the cucumbers but stop when you get to the core with the seeeds.
6. Slice the radishes very thin.
7. Chop the green onions.
8. Slice the avocado in to wedges.
9. If you choose to use the hot pepper, now's the time to dice it very finely.
Assemble the Wakame Seaweed salad just before serving.
On a large platter or in wide bowl, pile the celophane or rice noodles. Drizzle a bit of seseme oil over top - just a touch - no more than a spoonful.
Now, toss together the wakame and all the vegetables EXCEPT the avocado.
Stir the dressing and spoon half of it over the tossed vegetables.
Pile the vegetables on top of the noodles - covering the noodles with the salty-savoury-spicy vegetables. When your diners dig into the salad they will be surprised by the hidden noodles!
Now, place the avocado wedges along the outer edge of the salad pile.
Spoon the rest of the dressing over top and sprinkle the sesame seeds and pumpkin seeds over all.
Serve to the delight of you family and friends.
Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.
I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!
On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!
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