Ingredients with Measurements:
- 1/2 cup dried wakame seaweed
- 1/4 cup fresh Japanese mint leaves
- 1/4 cup sliced cucumber
- 1/4 cup sliced red onion
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried wakame seaweed in cold water for 10-15 minutes until it softens. Drain and squeeze out the excess water.
2. In a small bowl, whisk together the rice vinegar, soy sauce, mirin, sesame oil, honey, red pepper flakes, salt, and pepper.
3. In a large bowl, combine the wakame seaweed, Japanese mint leaves, sliced cucumber, and sliced red onion.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 1g
Substitutions for ingredients:
- Dried arame or hijiki seaweed can be used instead of wakame seaweed.
- Fresh mint or basil can be used instead of Japanese mint.
- Sliced radish or carrot can be used instead of cucumber.
- White wine vinegar or apple cider vinegar can be used instead of rice vinegar.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add sliced avocado or mango for a creamy texture and sweetness.
- Add sliced grilled chicken or shrimp for a protein boost.
- Add toasted sesame seeds or chopped peanuts for crunch.
Tips and tricks:
- Make sure to soak the seaweed long enough to soften it.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Use a mandoline or sharp knife to slice the cucumber and red onion thinly.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a shallow bowl or on a plate.
- Garnish with additional Japanese mint leaves or sesame seeds.
Garnishes:
- Japanese mint leaves
- Toasted sesame seeds
- Chopped peanuts
Pairings:
- Sushi rolls
- Miso soup
- Grilled fish or tofu
Suggested side dishes:
- Steamed rice
- Edamame
- Pickled vegetables
Troubleshooting advice:
- If the seaweed is too tough, soak it for a longer period of time.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Use a clean bowl and utensils when making the salad.
Food history:
- Seaweed has been a staple in Japanese cuisine for centuries and is known for its health benefits.
- Japanese mint, also known as shiso, is a popular herb in Japanese cooking and is often used in salads and sushi rolls.
Flavor profiles:
- This salad is refreshing and light with a combination of salty, sweet, and spicy flavors.
Serving suggestions:
- Serve as a side dish or appetizer before a Japanese-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese
Taste: Savory, Umami, Salty, Refreshing