Wakame Salad

Fresh wakame salad with crisp cucumber and toasted sesame seeds. Light and refreshing.

Ingredients

• 10 grams Dried wakame seaweed
• 500 ml Cold water
• 1 piece Cucumber
• 2 tablespoons Rice vinegar
• 1 tablespoon Soy sauce
• ½ teaspoon Sugar
• 1 teaspoon Toasted sesame oil
• 1 tablespoon Toasted sesame seeds
• 1 unit Scallion (green part)

Directions

1. Hydrate the dried wakame seaweed by submerging it in cold water for 10-15 minutes until it softens and expands.
2. Prepare the cucumber: peel it, remove seeds, and cut into thin slices.
3. Drain the hydrated wakame, pressing to remove excess water. If necessary, cut it into manageable pieces.
4. Emulsify the dressing by mixing rice vinegar, soy sauce, sugar, and toasted sesame oil until combined.
5. Lightly toast the sesame seeds in a dry skillet. Finely chop the green part of the scallion.
6. Combine the wakame and cucumber in a bowl. Pour the dressing over and mix gently.
7. Finish with toasted sesame seeds and chopped scallion before serving.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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