Wakame seaweed salad with miso dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Saturday Kitchen
A wonderfully unique Asian salad of seaweed and wild mushrooms topped with a miso dressing. Perfect if you are feeling a little adventurous!
Method
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Toss all the salad ingredients together in a bowl.
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To make the dressing, grind the sesame seeds in a pestle and mortar. Add the miso paste and mix well. Put in a small bowl and add the remaining dressing ingredients. Whisk well to combine.
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Add the dressing to the salad just before serving, and stir to combine. Garnish with the coriander and serve immediately.
Ingredients
- 50g/1¾oz dried wakame seaweed, soaked in cold water for 20 minutes, then drained and rinsed
- 20g/¾oz dried wood ear mushrooms, soaked in warm water for 20 minutes, then drained, rinsed and finely shredded
- ½ Granny Smith apple, cored and cut into matchsticks
- 1 small carrot, cut into matchsticks
- 1 small handful of coriander roots, thinly sliced
- 1 handful of coriander leaves, to garnish
For the dressing
- 1 tbsp white sesame seeds
- ½ tsp red miso paste
- 3 tbsp mirin
- 1 tbsp apple cider vinegar
- pinch sea salt
- pinch soft brown sugar
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