Wakame-Sesame Salad with Pickled Onion Garnish
Sea vegetables are loaded with nutritious minerals, and have a briny taste that takes you to the seaside. Enjoy this on the side of a simple rice bowl or a miso soup. The pickled onion garnish is non-traditional, but adds a lively sweet and sour counterpoint to the tamari-laced salad.
- 1 ounce (half a package) dried wakame
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- 1 teaspoon sugar, honey or agave
- 1 teaspoon dark sesame oil
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 1 pinch red pepper flakes (to taste)
- 1/4 cup sesame seeds, toasted
Pickled Onion (optional)
- 1 small red onion
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1/4 teaspoon salt
- If you are making the pickled onions, make them first so they have time to soften.
- For the seaweed salad, soak the wakame in cool water for about 10 minutes, until softened. Drain well and spread on a kitchen towel to soak up any extra moisture. Move the wakame to a cutting board and sliver in thin strips. Transfer to a bowl.
- In a small bowl, combine the tamari, rice vinegar, sugar, sesame oil, ginger, garlic and red pepper flakes. Whisk to combine, then pour over the wakame. Serve sprinkled with sesame seeds and optional pickled onion garnish.
- For pickled onions, thinly sliver the onion, and place in a bowl. Add the rice vinegar, sugar and salt and toss with your fingers, breaking up the onions into slivers and mixing to combine well. Let stand for 30 minutes, then remove onions from the brine with a fork and garnish the wakame.
Enjoy this on the side of a simple rice bowl or a miso soup.
111 calories, 8 g. fat, 0 mg. cholesterol, 414 mg. sodium, 7 g. carbohydrate, 2 g. fiber, 4 g. protein