Ingredients with Measurements:
- 1 pack of Mozuku seaweed (about 200g)
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup of edamame beans
- 1/4 cup of roasted sesame seeds
- 1/4 cup of chopped scallions
For the Miso Dressing:
- 1/4 cup of white miso paste
- 2 tablespoons of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 garlic clove, minced
- 1/4 cup of water
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the Mozuku seaweed in cold water and drain well.
2. In a large mixing bowl, combine the Mozuku seaweed, cucumber, carrot, red onion, edamame beans, sesame seeds, and scallions.
3. In a small mixing bowl, whisk together the miso paste, rice vinegar, soy sauce, honey, sesame oil, minced garlic, and water until smooth.
4. Pour the miso dressing over the salad and toss well to coat.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
Substitutions for ingredients:
- Mozuku seaweed can be substituted with other types of seaweed such as wakame or hijiki.
- Edamame beans can be substituted with peas or beans.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced avocado or cherry tomatoes for extra flavor and texture.
- Use a different type of dressing such as a ginger dressing or a citrus dressing.
Tips and tricks:
- Make sure to rinse the Mozuku seaweed well to remove any sand or debris.
- To make the salad more filling, add cooked soba noodles or quinoa.
- The salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra sesame seeds and scallions.
Garnishes:
- Sesame seeds
- Scallions
Pairings:
- Serve with grilled fish or chicken for a complete meal.
Suggested side dishes:
- Miso soup
- Steamed rice
Troubleshooting advice:
- If the miso dressing is too thick, add more water to thin it out.
Food safety advice:
- Make sure to rinse the Mozuku seaweed well to remove any sand or debris.
- Store the salad in an airtight container in the refrigerator and consume within 2 days.
Food history:
- Mozuku seaweed is a type of brown seaweed that is commonly found in Okinawa, Japan. It is known for its high nutritional value and health benefits.
Flavor profiles:
- The salad has a refreshing and slightly sweet taste from the miso dressing. The Mozuku seaweed adds a slightly salty and crunchy texture to the salad.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch.
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Region: Japanese