Wakame salad with sesame oil and hot pepper

Wakame salad with sesame oil and hot pepper goes well with tofu and fish dishes, as well as seafood and carpaccio.

You need:

50 g dried wakame or chukka
1 small red chili pepper (cut into thin slices) – as desired
1 tbsp. white sesame

For refueling:

1 tbsp. soy sauce
1 tbsp. vinegar or juice of half a lemon
1 tbsp. dry white wine – as desired
Sesame oil
Salt to taste

Wakame salad with sesame oil and hot pepper
  • Soak the wakame in water for 10-20 minutes. During this time, the brown shade of the dried seaweed will disappear and the wakame will acquire a glossy green color, increasing in volume by 5-10 times.
  • Drain the liquid, discarding the seaweed in a colander*
  • Mix in a separate bowl all the ingredients for the dressing (sauce)**
  • Put the wakame in a bowl, add chopped pepper to it and dress the salad with the sauce.
  • Serve the salad chilled, sprinkling it with sesame seeds.

*If you prefer crispy wakame – after soaking in water, pour boiling water over the seaweed and immediately immerse it again in cold water.
**Only vinegar or lemon juice and sesame oil can be successfully used to dress this salad.

Bon appetit!

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