Seaweed Salad
Photo: Vegan Feast Catering, CC BY 2.0
A bowl of seaweed salad takes about five minutes of soaking and no cooking at all. Dried wakame swells to ten times its size, so one ounce makes a generous serving. The dressing is short and sharp: soy sauce for salt, rice vinegar for tang, mirin for a touch of sweetness, and dark sesame oil for depth. Toasted sesame seeds add crunch on top.
Instructions
Rinse the dried seaweed under cool water, then soak it in a bowl of water. It is ready when it has swollen to about ten times its dry size, which takes around 5 minutes.
Lift the seaweed out and squeeze it gently to press out the excess water.
Pick out any hard or tough pieces and discard them. Chop the rest into bite-sized pieces and put them in a clean bowl.
Add the minced shallot, soy sauce, rice vinegar, mirin (or sugar), dark sesame oil and cayenne. Toss everything together so the seaweed is evenly coated.
Taste the salad. Add a little salt only if it needs it, and adjust the other seasonings until the balance suits you.
Scatter the toasted sesame seeds over the top just before serving.
Make it personal.
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