Wakame Salad Recipes

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SEAWEED SALAD



Seaweed Salad image

Seaweed has amazing properties! Sea vegetables are virtually fat-free, low calorie and are one of the richest sources of minerals in the vegetable kingdom. According to Seibin and Teruko Arasaki, authors of Vegetables from the Sea, "All of the minerals required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, there are many trace elements in seaweeds." They also contain vitamins as vitamin A (in the form of beta-carotene), B1, B2, B6, niacin, vitamin C, pantothenic acid, and folic acid. Analysis has shown trace amounts of vitamin B12, which rarely occurs in land vegetables. Sea vegetables have been shown to cleanse the body of toxic pollutants. Seaweed feeds the shafts and the ducts of the scalp to help improve the health of the hair. It has been said that the thick, black, lustrous hair of the Japanese is partly due to their regular diet of brown sea vegetables such as arame. Research has shown that minerals are important to healthy hair growth, and arame has a high mineral content. Other health benefits, according to Carlson Wade's book Health Secrets from the Orient, include regulating the hormones, enriching the bloodstream, assisting in metabolism, promoting a youthful skin color, and helping to warm the body to promote mental youthfulness. So enjoy this nutritionally-packed food on the planet.

Provided by Rita1652

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes
1 teaspoon finely grated ginger
1/2 teaspoon minced garlic
2 scallions, thinly sliced
1/4 cup shredded carrot
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted

Steps:

  • Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
  • Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

WAKAME-CUCUMBER SALAD



Wakame-Cucumber Salad image

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

Provided by Jiyeon Lee

Yield 4 servings

Number Of Ingredients 7

1 ounce dried wakame
1/2 cup distilled white vinegar
2/3 cup sugar
3 tablespoons kosher salt
1 teaspoon black peppercorns
1/2 English hothouse cucumber or 2 kirby cucumbers, sliced 1/4" thick
1/4 medium daikon (Japanese white radish; about 6 ounces), peeled, thinly sliced

Steps:

  • Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1-2" pieces.
  • Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.
  • Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.
  • Do ahead: Salad can be made 3 days ahead; keep chilled.

WAKAME SALAD



WAKAME SALAD image

Categories     Salad     Lettuce

Yield 2 servings

Number Of Ingredients 9

Makes 2-4 servings
3 Tbs Dashi
1 Tbs Soy sauce
3 Tbs Rice wine vinegar
1 tsp Honey
1 tsp Mirin
1/2 oz Wakame seaweed, dried
1/2 Cucumber, seeded
1/2 tsp Salt

Steps:

  • In a small saucepan, combine the dashi, soy sauce, rice vinegar, honey and mirin. Heat to dissolve the honey and mix the dressing well. Remove from heat and chill. Seed the cucumber with a spoon. Then cut the cuke into paper-thin slices. Put the slices in a bowl of cold water to cover; add salt. Soak for 20 minutes. In another bowl, soak the wakame in lukewarm water for 10 minutes. It will swell and become a rich, glossy green. Drain the water, then plunge the seaweed briefly into boiling water. Rinse immediately with cold water to intensify the color. Trim away any rough stems, then coarsely chop the wakame. Drain the cucumber slices and pat dry. Combine the cucumber and wakame, toss and portion out among 2-4 small bowls. Drizzle the chilled dressing over each portion and serve.

WAKAME SEAWEED SALAD



Wakame Seaweed Salad image

Provided by Alton Brown

Time 55m

Yield 4 servings

Number Of Ingredients 11

3/4 cup dried, cut wakame seaweed
4 1/2 to 6 cups cold water, for soaking
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon sugar
3/4 teaspoon kosher salt
1 1/2 tablespoons toasted sesame oil
1 small avocado
1 small carrot, peeled and grated (1/3 packed cup)
4 small red radishes, cut into small dice (about 1/2 cup)

Steps:

  • Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
  • Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
  • When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
  • When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

WAKAME AND CUCUMBER SALAD



Wakame and Cucumber Salad image

Wakame and cucumber salads are eaten almost daily during the hot Japanese summers. From "Japanese Vegetarian Cooking", 1986, by Lesley Downer.

Provided by zeldaz51

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cucumbers or 1 small japanese cucumber
1/2 teaspoon salt
1/2 ounce dried wakame seaweed
3 tablespoons rice vinegar
3 tablespoons dashi (basic Japanese soup stock)
1 tablespoon soy sauce
1 teaspoon sugar or 1 teaspoon honey
1 teaspoon mirin (optional) or 1 teaspoon sake (optional)

Steps:

  • If using an ordinary cucumber, halve it lengthwise and scrape out the seeds; Japanese cucumbers do not need to be deseeded. Cut the cucumber into paper-thin slices. Place the slices in a bowl with water to cover, add the salt, and set aside to soak for 20 minutes.
  • Soak the wakame in lukewarm water for 20 minutes; it will swell and become a rich glossy green. Drain and plunge briefly into boiling water, then rinse in cold water to give it a more intense color. Drain well and pat dry. With a sharp knife trim away the tough stem and chop the wakame coarsely. Drain the cucumber and pat dry.
  • Combine the dresssing ingredients in a small saucepan and heat to dissolve the sugar or honey; remove from the heat immediatel;y and chill. Combine the cucumber and wakame and pour the chilled dressing over it just before serving. Toss gently. Arrange neat mounds of the salad in individual bowls.

Nutrition Facts : Calories 12.4, Fat 0.1, Sodium 542.8, Carbohydrate 2.7, Fiber 0.2, Sugar 1.8, Protein 0.7

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