Japanese Seaweed & Bean Salad Recipe



Give a simple salad side dish a little Japanese magic with this seaweed and bean salad recipe. Most Japanese garden salads contain a little seaweed, giving them a unique umami quality that garden salads in the Western world often lack. As well as that, the salad dressing has a Japanese rice vinegar base, which adds the slightest hint of sweetness. Enjoy this salad as a side dish for lunch or dinner.

Recent Content : https://www.myjapkitchen.com/how-to-cook-authentic-katsudon-recipe

Ingredients

½ onion, peeled and finely diced
½  cucumber (deseeded), cut into small cubes
3 baby radishes, finely sliced
1 medium carrot, peeled and cut into small cubes
2 mixed peppers, cut into small cubes
1 tin of mixed beans,
1 tsp dried wakame
1 celery stick, finely sliced

dressing:

2 tbsp oil
7 tbsp japanese rice vinegar
pinch of salt and pepper

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How To Prepare

Prepare the dressing by mixing the oil, rice vinegar, salt and pepper in a small bowl. Set aside.
Rinse the beans in cold water and drain.
Place the dried wakame in a bowl of cold water for about 10 minutes. Then drain and remove any excess water.
Place all of the ingredients in a large bowl.
Pour the dressing over the ingredients and mix well. Serve chilled as a delicious salad to any meal.

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