Posted: March 25, 2008
Ingredients:
For the Salad:
- 2 tablespoons dried Wakame kelp
- 1/2 cup cold water
- Cucumber, peeled and julienned
- 3 chopped Spring Onions
- Cherry Tomatoes cut in half
- Daikon, boiled and julienned (These are even tastier if you stew them in a Konbu stock)
For the Dressing:
- 2 tablespoons of light miso
- 1 teaspoon sugar
- 1/4 cup rice vinegar
- 1/4 cup good olive oil
Directions:
- I used dried pre-cut wakame from the Asian Market on Drury St.
- You need to reconstitute the wakame in the cold water for about 6 or 7 minutes
- Meanwhile you can make the dressing. I usually keep a few empty jars around the house for sauces. The easiest way to make this is to throw all of the dressing ingredients into a jar.
- Make sure the lid is tight and shake vigorously
- Shake the wakame dry and toss with the other salad ingredients
- When you are ready to serve drizzle the dressing over your salad
Category: recipe, salad, side-dishes, starters |
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