Make Ahead

Wakame (Seaweed) Asian Salad

June  9, 2014
Author Notes

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

  • Serves 4
  • Salad
  • 1 bunch mizuna
  • 1 handful baby kale
  • 1 tablespoon dried wakame, dehydrate in water
  • 4-5 radishes, thinly sliced with a mandolin
  • 1 stalk green onion, finely diced
  • 1/4 daikon (radish), thinly sliced with a mandolin and cut into matchsticks
  • 1 cup edamame (beans)
  • black sesame
  • freshly ground toasted sesame
  • Dressing
  • 2 tablespoons organic shiro (white) miso
  • 2 tablespoons warm water
  • 1 tablespoon mirin
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon tamari
  • 1 dash ponzu (yuzu ponzu is great)
  • 1/2 tablespoon ginger, grated
In This Recipe
  1. Rehydrate wakame as packaged. **Note, it absorbs a lot of water so be sure to use a medium sized bowl than you think.
  2. 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.
  3. Place all salad ingredients into a large bowl except sesame seeds. Mix to combine.
  4. Dressing: Mix shiro miso and boiling water until well incorporated. Add the rest of the dressing ingredients whisking well to combine.
  5. 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.

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