WAKAME SEAWEED SALAD
Provided by Alton Brown
Time 55m
Yield 4 servings
Number Of Ingredients 11
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 (SEAWEED) SALAD
Make and share this Wakame (Seaweed) Salad recipe from Food.com.
Provided by RogueMeUp
Categories Vegetable
Time 6h5m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in an airtight container.
- Chill at least 6-8 hours.
- Enjoy!
CLEAN EATING SHRIMP SALAD WITH WAKAME SEAWEED
Entered for safe-keeping. From Clean Eating, May/June 2009. Serve this Japanese-inspired salad with quinoa or brown rice to make a satisfying meal.
Provided by KateL
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
- Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
- Add celery, onions and wakame and combine.
- In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
- Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.
Nutrition Facts : Calories 132, Fat 2.4, SaturatedFat 0.5, Cholesterol 220.8, Sodium 570.8, Carbohydrate 1.9, Fiber 0.6, Sugar 0.7, Protein 24.4
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