Wakame seaweed salad recipe
This wakame, sesame and arugula salad evokes the freshness and simplicity of Japanese cuisine. The combination of rehydrated wakame, peppery arugula and toasted sesame seeds makes a delicious and nutritious blend, perfect for a light starter or side dish. The vinaigrette, subtly balanced between soy sauce, rice vinegar and sesame oil, enhances this salad with an irresistible touch of umami. Quick and easy to prepare, this recipe is ideal for those looking to add a Japanese touch to their daily table.
- Prep Time
- 10 minutes
- Servings
- 4
Ingredients
- 30g of dried wakame
- 100g fresh arugula
- 2 tablespoons toasted sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon grated fresh ginger (optional)
Directions
- Soak the dried seaweeds in a bowl of cold water for about 5 to 10 minutes. Drain well and cut into pieces if necessary.
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar and grated fresh ginger. Stir well until the sugar has dissolved.
- In a large salad bowl, combine the arugula, rehydrated wakame and toasted sesame seeds.
- Pour the dressing over the salad and toss gently to coat all the ingredients.
- Serve!
