Wakame seaweed salad
This is the Chinese version of the popular Japanese wakame salad (bottom). Enjoyed as an appetiser particularly by the coastal Chinese, wakame is extremely nutritious and is perfect with vinegary dressings. Because store-bought wakame salad is made with fresh wakame, dried wakame produces a khaki-coloured salad. While it is not conventional, I sometimes serve this salad with spinach and green onions.
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Wakame seaweed salad
Serves
4
Cooking Time
Prep 25 mins, cook 30 mins
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20 gm
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dried wakame (see note)
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2 tbsp
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rice vinegar
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2 tbsp
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light soy sauce
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2 tsp
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roasted sesame seeds
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1-2 tsp
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chilli powder or chilli flakes, to taste
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1 tsp
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sugar
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1
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Soak dried wakame in tepid water for 10-20 minutes to reconstitute. Drain and trim tough central spine, if any, of the wakame, blanch in hot water to soften and refresh in cold water to improve colour. Wrap wakame in absorbent paper to extract moisture, then coarsely chop.
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2
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Combine wakame in a bowl and mix in vinegar, soy, chilli, sesame seeds and sugar and serve immediately.
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Note Dried wakame is available from Asian grocery stores and select health food shops. This salad goes particularly well with chilled tossed noodles.
RECIPE Tony Tan
PHOTOGRAPHY Ben Dearnley
STYLING Elodie Rambaud and Rodney Dunn