Craving a light, nutritious, and incredibly delicious salad that transports your taste buds straight to the vibrant streets of Asia? Look no further! This Asian Greens and Wakame Seaweed Salad is not just a dish—it's a quick, exotic escape that promises to revolutionize your meal routine. In just 10 minutes, you'll create a restaurant-quality salad that's bursting with flavor, packed with nutrients, and guaranteed to impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 2 cups Asian salad greens
- 1/4 cup wakame seaweed, soaked and drained
- 1/2 cucumber, sliced
- 1 carrot, julienned
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- Sesame seeds for garnish
Instructions
- Prepare the wakame seaweed by soaking it in cold water for 5 minutes. Drain thoroughly and pat dry with paper towels.
- Wash the Asian salad greens carefully under cold running water. Spin or pat dry to remove excess moisture.
- Julienne the carrot using a sharp knife or mandoline, creating thin, uniform strips approximately 2-3 inches long.
- Slice the cucumber thinly on a diagonal, creating elegant, semi-transparent pieces.
- In a small bowl, whisk together sesame oil, soy sauce, and rice vinegar to create a light dressing. Mix until well combined.
- In a large salad bowl, gently combine the Asian salad greens, julienned carrots, cucumber slices, and drained wakame seaweed.
- Drizzle the prepared dressing over the salad and toss gently to ensure even coating.
- Sprinkle sesame seeds over the top of the salad for added texture and visual appeal.
- Serve immediately to enjoy the freshness and crisp texture of the ingredients.
Tips
- Wakame Seaweed Preparation: Always soak wakame in cold water briefly and drain thoroughly. This ensures it's perfectly hydrated without becoming soggy.
- Greens Matter: Choose fresh, crisp Asian salad greens for the best texture and flavor. Look for a mix that includes mizuna, tatsoi, or baby bok choy.
- Cutting Technique: Use a sharp knife or mandoline for uniform vegetable cuts. Consistent, thin slices ensure each bite is perfectly balanced.
- Dressing Tip: Whisk the sesame oil, soy sauce, and rice vinegar just before serving to maintain the dressing's vibrant flavors.
- Serving Suggestion: Serve immediately after dressing to preserve the salad's crisp texture and prevent wilting.
- Optional Enhancements: Consider adding protein like grilled tofu, edamame, or thin slices of seared salmon to make it a complete meal.
- Garnish Creatively: Toast your sesame seeds lightly before sprinkling for an enhanced nutty flavor and aroma.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 8g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
