WAKAME SEAWEED SALAD RECIPE | HOW TO MAKE EASY JAPANESE SIDE DISH (海藻サラダ)
LEARN HOW TO MAKE JAPANESE WAKAME SEAWEED SALAD AT HOME
LAY HO MA!! This is by far one of my favourite salads of all time. It’s super fresh, crunchy, and packed with incredible flavour. This salad goes real well with sushi or really just on it’s own! Join me in this episode and learn how to make this easy Japanese wakame seaweed salad recipe. Let’s begin
Ingredients:
3 cups water
15g wakame dried seaweed
1 cup arugula (packed)
1/4 cup corn
1/4 cup edamame
1/2 heirloom tomato
1 1/2 tbsp cane sugar
1 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 tsp toasted sesame oil
2 tbsp white sesame seeds
1/4 cup carrot (shredded)
1/4 cup daikon (shredded)
Directions:
1. Bring the water to boil. Then, turn off the heat and soak the dried seaweed in the hot water for a few minutes
2. Strain out the seaweed through a colander keeping the water for another recipe. Rinse the seaweed with some cold running water
3. Add the cane sugar, rice vinegar, soy sauce, sesame oil, and 1 tbsp of white sesame seeds to a small mason jar. Seal the lid and give it a good shake
4. Roughly chop the seaweed and add to a large mixing bowl along with the arugula, corn, edamame, and tomatoes. Pour in 3/4 of the dressing and mix
5. Assemble your salad by dividing and scooping the salad into your serving bowls. Then, divide and top the salad with the shredded carrot and shredded daikon.
6. Spoon over a little more of the dressing and sprinkle with the remaining white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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