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Seaweed Salad with Kale and Cucumber

by:
January  8, 2015
4
4 Ratings
Photo by Mark Weinberg
  • Serves 6
Author Notes

If you fear seaweed, this is a good place to start. It's definitely oceanic, but mixed with enough other stuff and dressed so familiarly that I think you’ll be more than on board. —Kendra Vaculin

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Ingredients
  • For the salad:
  • 1/2 ounce dried wakame seaweed, cut or uncut (available in most health/specialty food stores and for sure your local Japanese market)
  • 1 small cucumber, julienned
  • 1 cup kale sliced into ribbons
  • sesame seeds, for sprinkling
  • For the dressing:
  • 1 1/2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 small clove garlic, minced
  • 1/2 teaspoon fresh, minced ginger
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sugar
Directions
  1. Cover seaweed with warm water and allow to soak until soft, about 5 minutes. If uncut, slice into thin strips. Lay on paper towel to drain, and squeeze or pat out excess water.
  2. Whisk the dressing ingredients until sugar is dissolved. Toss together with seaweed, cucumber and sliced kale, sprinkling with sesame seeds.
  3. While great on its own, this salad also acts for a great base with a myriad of additions, like tofu cubes, green apples, and shredded carrots.
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Recipe by: Kendra Vaculin

A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

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4 Reviews

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Oui, C. July 29, 2016
Let me refresh the skids on this dish. What a coup this is. Its 91° 6pm pdst. No garbage disposal yet w the remodel and we are exhausted from moving in. Food52 to the rescue w seaweed, kale and cucumber. With CSA, kale arriving every week in our basket, this fit the bill. Having received fresh smoked salmon this week, caught this week from Alaska, the addition of 2ozs. shredded salmon over the salad, was not too shabby. So thank you Kendra, oh so much. 5 ? to you.

this wasba great
chris January 21, 2015
I'm no seaweed expert, but I wouldn't substitute nori for wakame. Nori will get limp and almost disintegrate when it touches the dressing. The taste and texture are different. You could make the rest of the salad and toss it with the dressing, then sprinkle cut nori on top, just before serving (forget the wakame). It won't taste the same, but it'd be interesting. In fact, I have some sheets of nori, and a couple of cucumbers that need using ... !
Jara January 21, 2015
I have nori on hand. Do you know if it would work as a substitute for the wakame?
chris January 12, 2015
I'm getting pretty tired of kale-everything, but the rest of the recipe sounds lovely. I've been trying to replicate the wakame salad they serve at our local sushi bar, so look forward to trying this (sans kale!).