Okinawan seaweed salad

This refreshing Okinawan seaweed salad features a vibrant mix of textures and flavors, combining crunchy vegetables with the umami of seaweed. It's a delightful dish that showcases the unique tastes of Okinawa, perfect as a side or light meal.

Japanese · 25 min · 4 servings · juliette80

Ingredients

• 50 g wakame seaweed, dried
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1 radish, thinly sliced
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds, toasted
• 2 green onions, chopped

Method

1. Soak the dried wakame seaweed in cold water for about 10-15 minutes until it expands and becomes tender. Drain and squeeze out excess water.
2. In a large bowl, combine the sliced cucumber, julienned carrot, and sliced radish.
3. Add the rehydrated wakame to the bowl with the vegetables.
4. In a separate small bowl, whisk together the sesame oil, soy sauce, and rice vinegar to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
6. Sprinkle the toasted sesame seeds and chopped green onions on top of the salad as a garnish.
7. Serve the salad chilled or at room temperature, allowing the flavors to meld.

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