Seaweed and Miso Salad

Name: Seaweed and Miso Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 1/2 package wakame seaweed (about 1 cup dry); 3 tablespoons mayonnaise; 1/2 tablespoon red miso paste; 1 tablespoon sesame oil; 1 teaspoon ground sesame seeds; 1 tablespoon honey; 1/2 teaspoon grated ginger; 2 teaspoons sake; 1 tablespoon whole sesame seeds

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Prep 15 min
Total 15 min
Ingredients 9
Servings 4

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Seaweed might be considered a tricky food, as it has a strong briny taste that many people reject. But there was one seaweed salad that I fell in love with once, and I will never forget it: a wakame (kind of seaweed) salad at a sushi restaurant in Barcelona. It was creamy, incredibly tasty! I don’t have the recipe for that salad, but I have tried to recreate it here. I warn you, if you’re an extra picky eater it may take a while for you to get used to the taste of seaweed. It’s better if you have a small portion as an appetizer. But however you decide to eat it, it’s worth a try!

Ingredients

1/2 package wakame seaweed (about 1 cup dry)
3 tablespoons mayonnaise
1/2 tablespoon red miso paste
1 tablespoon sesame oil
1 teaspoon ground sesame seeds
1 tablespoon honey
1/2 teaspoon grated ginger
2 teaspoons sake
1 tablespoon whole sesame seeds

Directions

1

Rinse the wakame under water, transfer to a bowl, and cover with water for a few minutes. Follow the package instructions to prepare it.
2

In the meantime, mix all the other ingredients in a bowl, until you achieve a smooth dressing. If it’s too thick, add a little water.
3

Mix the wakame and the dressing, sprinkle with sesame seeds, and serve.

Expert Tips

tip 1
You can add 1 teaspoon Hon Dashi (a Japanese fish and seaweed stock) to the recipe if you can find some.
tip 2
You can leave the sake out of the recipe if you prefer, although the taste will change quite a bit.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Seaweed might be considered a tricky food, as it has a strong briny taste that many people reject. But there was one seaweed salad that I fell in love with once, and I will never forget it: a wakame (kind of seaweed) salad at a sushi restaurant in Barcelona. It was creamy, incredibly tasty! I don’t have the recipe for that salad, but I have tried to recreate it here. I warn you, if you’re an extra picky eater it may take a while for you to get used to the taste of seaweed. It’s better if you have a small portion as an appetizer. But however you decide to eat it, it’s worth a try!