Wakame Seaweed Salad with Miso Dressing

A unique Asian salad featuring wakame seaweed and wood ear mushrooms tossed in a savory sesame miso dressing.

Vegetarian Vegan Healthy Japanese Salad Seaweed

Estimated Nutrition

Calories

211.2

kcal / serving

422.4 kcal total

Carbs

32.8g

per serving

65.5 g total

Fat

5.9g

per serving

11.8 g total

Protein

5.6g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Soft Brown Sugar

CondimentsSauces

2.5

Red Miso Paste

Mirin

Apple Cider Vinegar

Fruits

0.5

piece

Granny Smith Apple

cored and cut into matchsticks

NutsSeeds

handful

for garnish

pinch

Vegetables

dried, soaked in cold water for 20 minutes, then drained and rinsed

Wood Ear Mushrooms

dried, soaked in warm water for 20 minutes, then drained, rinsed and finely shredded

piece

Carrot

cut into matchsticks

handful

Coriander Root

thinly sliced

Method

Whisk in the mirin, vinegar, salt, and sugar in a small bowl to complete the dressing.

Combine the dressing with the salad and garnish with coriander leaves before serving.

Mix the miso paste into the ground seeds.

Grind the sesame seeds using a pestle and mortar.

Toss the seaweed, mushrooms, apple, carrot, and coriander roots together in a bowl.