Lightly dressed in a rice wine vinegar mix and packed with vitamins and nutrients from wakame/seaweed, edamame, mizuna (Japanese mustard greens). It's refreshing and enjoyable for picnics during the summer. —Stacy
What You'll Need
dried wakame, dehydrate in water
radishes, thinly sliced with a mandolin
stalk green onion, finely diced
daikon (radish), thinly sliced with a mandolin and cut into matchsticks
freshly ground toasted sesame
organic shiro (white) miso
rice wine vinegar
ponzu (yuzu ponzu is great)
Rehydrate wakame as packaged. **Note, it absorbs a lot of water so be sure to use a medium sized bowl than you think.
Optional: Quickly blanch mizuna in boiling water. Shock in ice cold water after 2-3 minutes of boiling. Otherwise rinse well under cold water, cut stems and roughly chop.
Place all salad ingredients into a large bowl except sesame seeds. Mix to combine.
Dressing: Mix shiro miso and boiling water until well incorporated. Add the rest of the dressing ingredients whisking well to combine.
Drizzle a few tablespoons of the dressing on the salad first. Dress and adjust seasoning as needed. Top with black sesame and toasted ground sesame.