Seaweed salad

Seaweed, used extensively in Japanese cooking, is a rich source of minerals.

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 20 g packet dried wakame (seaweed) salad (see Note)
• 80 g mixed lettuce
• ½ red onion, sliced
• pickled ginger (see Note), to serve

Soy dressing

• 1 tbsp Japanese soy sauce
• 1 tbsp sesame oil
• 60 ml (¼ cup) rice wine vinegar
• 1 tsp caster sugar

Instructions

To make dressing, whisk together all ingredients with 1 tbsp water until combined. Will keep in the fridge for up to 1 month.

Soak dried seaweed salad in a bowl of cold water for 5 minutes or until softened. Drain. Place in a bowl with lettuce and onion. Toss with dressing and serve with pickled ginger.

Note

• Dried wakame seaweed salad is a mixture of dried seaweed and is available from Japanese food shops. Substitute the same quantity of plain dried wakame (seaweed).

• Pickled ginger is available from Asian food shops and selected supermarkets.

Also written by Kirrily La Rosa and Wendy Quisumbing. Photography by Chris Chen.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.