Sides and Salads Recipes - Mixed Seaweed Salad Recipe

Ingredients

• 5g/1/8oz each dried wakame, dried arame and dried hijiki seaweeds

• about 130g/4 1/2oz fresh enokitake mushrooms

• 15ml/1 tbsp rice vinegar

• 6.5ml/1 1/4 tsp salt

• 2 spring onions (scallions)

• a few ice cubes

• 1/2 cucumber, cut lengthways

• 250g/9oz mixed salad leaves

For the dressing:

• 60ml/4 tbsp rice vinegar

• 7.5ml/1/2 tsp toasted sesame oil

• 15ml/1 tbsp shoyu

• 15ml/1 tbsp water with a Pinch of instant dashi powder

• 2.5cm/1 in piece fresh root ginger, finely grated

Serves 4

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Method:

1. Soak the dried wakame seaweed for 10 minutes in one bowl of water and, in a separate bowl of water, soak the dried arame and hijiki seaweeds together for 30 minutes.

2. Trim the hard end of the enokitake mushroom stalks, then cut the bunch in half and separate the stems.

3. Cook the wakame and enokitake in boiling water for 2 minutes, then add the arame and hijiki for a few seconds, immediately remove from the heat.

4. Drain in a sieve (strainer) and sprinkle over the vinegar and salt while still warm. Chill until needed.

5. Slice the spring onions into long, thin, strips, then soak in a 90wl of cold water with a few ice cubes added to make them curl up. Drain. Slice the cucumber into thin, half-moon shapes.

6. Mix the dressing ingredients in a bowl. Arrange the mixed salad leaves in a large bowl with the cucumber on top. Then add the seaweed and enokitake mixture. Decorate the salad with spring onion curls and serve with the dressing.

Note: Seaweed is a nutritious, alkaline food which is rich in fiber. Its unusual flavors are a great complement to fish and tofu dishes. This salad is extremely low in fat.