Wakame Seaweed Salad

Name: Wakame Seaweed Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 3/4 cup dried, cut wakame seaweed; 4 1/2 to 6 cups cold water, for soaking; 2 tablespoons rice wine vinegar; 2 tablespoons soy sauce; 1 teaspoon grated fresh ginger; 1/2 teaspoon sugar; 3/4 teaspoon kosher salt; 1 1/2 tablespoons toasted sesame oil; 1 small avocado; 1 small carrot, peeled and grated (1/3 packed cup); 4 small red radishes, cut into small dice (about 1/2 cup)

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Level: Easy

Total: 55 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 55 min
Active: 25 min

Yield: 4 servings

Ingredients

3/4 cup dried, cut wakame seaweed

4 1/2 to 6 cups cold water, for soaking

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

1 teaspoon grated fresh ginger

1/2 teaspoon sugar

3/4 teaspoon kosher salt

1 1/2 tablespoons toasted sesame oil

1 small avocado

1 small carrot, peeled and grated (1/3 packed cup)

4 small red radishes, cut into small dice (about 1/2 cup)

Directions

Special equipment:

Digital kitchen scale, Measuring spoons, Measuring cups, Box grater, Chef’s knife, Cutting board, Large bowl, Colander, Clean kitchen towel, 2 small bowls, Whisk, Plastic wrap, Rubber spatula

Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.