Ingredients
Seaweed
- 3 Tbsp Dried wakame seaweed (10g)
Vegetables
- Lettuce (as much as you like)
Dressing
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Rice vinegar
- 1 Tbsp Sesame oil
- 1 tsp Toasted white sesame seeds
Instructions
- Soak seaweed: Soak dried wakame seaweed in cold water for about 5 minutes until it rehydrates and expands, then drain well to remove excess water.
- Prepare lettuce: Wash the lettuce thoroughly to remove any dirt, pat it dry using a paper towel to absorb moisture, and tear into bite-sized pieces for easy eating.
- Combine: Place the drained wakame and prepared lettuce in a large mixing bowl and gently toss to combine the flavors and textures.
- Dressing: In a small bottle or jar, add soy sauce, sugar, rice vinegar, sesame oil, and toasted white sesame seeds. Secure the lid tightly and shake vigorously until the sugar dissolves and ingredients are thoroughly blended.
- Serve: Transfer the wakame and lettuce mixture onto a serving plate and pour the freshly shaken dressing evenly over the salad just before serving to maintain crispness.
Notes
- Soaking time can vary slightly depending on the thickness of the dried wakame; ensure it is soft but not mushy.
- You can substitute lettuce with other leafy greens like spinach or mizuna for different textures.
- Adjust the dressing ingredients to taste if you prefer it more tangy or sweet.
- For added protein, consider topping the salad with cooked shrimp or tofu cubes.
- This salad is best served fresh and consumed within a few hours to maintain crispness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
