How to Make Seaweed Salad
- cook TIME 10 mins
- prep TIME 10 mins
- total TIME 20 mins
Ingredients (18)
- 0.14 oz seaweed sheets
- 0.5 oz wakame dried seaweed
- 2 oz Irish moss seaweed
- 4 oz avocados peeled, sliced
- 1 oz salad mix
- 2 oz cucumbers sliced
- 1 oz radish sliced
- 1 oz carrot vertically sliced
- 1 tbsp cooking mirin
- 1/2 tbsp tahini sauce
- 2 1/2 tsp reduced sodium soy sauce
- 2 tbsp Japanese mayonnaise
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/2 tbsp roasted black sesame seeds
- 1 tbsp roasted white sesame seeds divided
- 2 tbsp scallions diagonally chopped
INSTRUCTIONS
Soak 0.5 oz wakame dried seaweed in hot water for around 10 minutes until softened.
In the meantime, bring water to a boil then add 2 oz Irish moss seaweed to soak for 1 minute. Remove when the strands take shape but are still slightly bendy with a translucent white or pale-yellow color. Thoroughly wash then transfer onto a clean plate.
Make the dressing by mixing 1 tbsp sesame oil, 1 tsp sugar, 1/2 tbsp white sesame seeds, 1 tbsp cooking mirin, 1 tbsp rice vinegar, 1/2 tbsp tahini sauce, 2 1/2 tsp reduced sodium soy sauce, and 2 tbsp mayonnaise until combined.
Lay 1 oz salad mix, 2 oz cucumbers, 1 oz carrot, 4 oz avocados, 1 oz radish, wakame seaweed, Irish moss seaweed, and 0.14 oz seaweed sheets onto a plate and drizzle the dressing over top. Garnish with 1/2 tbsp black sesame seeds, 1/2 tbsp white sesame seeds, and 2 tbsp scallions. Serve immediately.