Wakame Salad with Wafu Dressing

A fresh and crunchy Japanese wakame salad with cucumber, daikon, edamame, and mixed greens tossed in a bright, savoury wafu dressing. Easy, delicious, and ready in 15 minutes — the perfect Japanese side dish for weeknight meals or bento boxes.

Course Salad

Cuisine Asian

Diet Low Lactose, Vegan, Vegetarian

Dietary Egg Free, Low Carb, Nut Free, Plant-Based

Prep Time 15

Total Time 15

Servings people

Calories 91kcal

Author Sammy Eng

Ingredients

Salad

2 tbsp dried wakame
1 Persian cucumber sliced
½ cup daikon julienne
½ cup edamame
2 cup salad leaves

Salad Dressing

1 tbsp shallot finely chopped
1 tbsp ginger grated
1 tbsp oil neutral
3 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp sugar
1 tsp sesame seeds toasted

Metric - US Customary

Instructions

Rehydrate wakame by soaking it in water for about 5 minutes. Drain and squeeze out excess moisture.
Slice cucumbers into half-moons and julienne daikon into matchsticks.
Defrost edamame.
For the dressing, finely chop shallot and grate ginger.
Mix with neutral oil, soy sauce, rice vinegar, sugar, and toasted sesame seeds.
In a large salad bowl, combine wakame, cucumber, daikon, edamame, and salad leaves.
Toss with the wafu dressing and top with extra sesame seeds before serving.

Video

Notes

Be sure to rehydrate wakame seaweed properly so that it is soft and tender.
Feel free to mix in other vegetables that you might have in your fridge. Try shredded carrots, radishes, avocado, green onions, pickled ginger for added color and crunch.
Add your favourite choice of protein such as grilled chicken, salmon or tofu for a complete meal.
For a more creamy salad dressing option, try our miso mayo dressing or a sweeter combination with our plum ginger dressing.

Nutrition