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Wakame Seaweed Salad with Miso Dressing

A unique Asian salad featuring wakame seaweed and wood ear mushrooms tossed in a savory sesame miso dressing.

VegetarianVeganHealthyJapaneseSaladSeaweed

Estimated Nutrition

Per Serving Total
Calories 211.2 kcals 422.4 kcals
Carbohydrates 32.8 grams 65.5 grams
Fat 5.9 grams 11.8 grams
Protein 5.6 grams 11.2 grams
Cook Time
0 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
pinch
Soft Brown Sugar
CondimentsSauces
2.5
ml
Red Miso Paste
45
ml
Mirin
15
ml
Apple Cider Vinegar
Fruits
0.5
piece
Granny Smith Apple
cored and cut into matchsticks
NutsSeeds
1
handful
Coriander Roots
thinly sliced
1
handful
Coriander Leaves
for garnish
15
ml
White Sesame Seeds
1
pinch
Sea Salt
Vegetables
50
g
Wakame Seaweed
dried, soaked in cold water for 20 minutes, then drained and rinsed
20
g
Wood Ear Mushrooms
dried, soaked in warm water for 20 minutes, then drained, rinsed and finely shredded
1
piece
Carrot
cut into matchsticks

Steps

  • Toss the seaweed, mushrooms, apple, carrot, and coriander roots together in a bowl.
  • Grind the sesame seeds using a pestle and mortar.
  • Mix the miso paste into the ground seeds.
  • Whisk in the mirin, vinegar, salt, and sugar in a small bowl to complete the dressing.
  • Combine the dressing with the salad and garnish with coriander leaves before serving.