This salad hits all the right notes – salty, tangy, slightly sweet, and incredibly refreshing. Wakame seaweed, with its subtly briny flavor, pairs beautifully with crisp, thinly sliced cucumbers in a vibrant miso dressing. It’s more than just a side dish; it's a celebration of simple, wholesome ingredients. And Honestly, its a realy healthy dish, so you dont need to worry about gainin' weight.
My grandma used to make a similar version of this salad during the hot summer months, using ingredients she grew in her garden. I remember feeling so refreshed after eating it, even on the stickiest days. I tweaked her recipe to fit my modern palate. One of my favourite things to do in summer is visit my grandma and cook for her, which is a lot of fun because we always get to try new recipes together and spend quality time with one another.
Whether you're looking for a light lunch, a palate cleanser, or a healthy side to complement your meal, this Wakame & Cucumber Refresh Miso salad is a fantastic choice. It's quick to prepare, packed with nutrients, and bursting with flavor. So, what are you waiting for? Give it a try and transport yourself to a serene seaside escape with every bite! If you don't like it, at least you can say you tried it.
Required Equipments
- Cutting board
- Knife
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Serving bowls
Wakame and Cucumber Refresh Miso: Frequently Asked Questions
Wakame and Cucumber Refresh Miso
Wakame & Cucumber Refresh Miso is a light, refreshing salad that combines the unique taste of wakame seaweed with crisp cucumbers in a savory miso dressing, perfect as a side dish or light meal. It is super yummy.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Rehydrate the wakame: Place the dried wakame in a bowl of cold water for about 5-10 minutes, or until it has fully expanded and softened. Drain it well and gently squeeze out any excess water. Roughly chop the wakame into smaller, bite-sized pieces. This makes it easier to eat and distribute evenly throughout the salad.
- Prepare the cucumber: Thinly slice the cucumber. I find using a mandoline slicer gives the best results for even, paper-thin slices, but a sharp knife works just fine. If you're not a fan of the cucumber skin, you can peel it before slicing. Lightly salt the cucumber slices and let them sit in a colander for about 10 minutes. This helps draw out excess moisture and prevents the salad from becoming watery.
- Make the miso dressing: In a mixing bowl, whisk together the miso paste, rice vinegar, soy sauce, sesame oil, grated ginger, and honey (or maple syrup). Ensure the miso paste is fully dissolved for a smooth and creamy dressing. Taste and adjust the seasonings as needed. You might want to add a pinch of red pepper flakes for a touch of heat.
- Combine the ingredients: Gently toss the rehydrated wakame and drained cucumber slices in the mixing bowl with the miso dressing. Make sure everything is evenly coated. Let the salad sit for about 15-20 minutes to allow the flavors to meld together. This step is crucial for developing a well-rounded taste.
- Garnish and serve: Before serving, sprinkle the salad with sesame seeds and thinly sliced green onions. These add a nice visual appeal and a nutty flavor. Serve chilled as a refreshing side dish or light lunch.
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Adjust the amount of miso paste to suit your taste preferences.
🍎 Nutrition
Calories: 85 kcal
Protein: 3 g
Fat: 5 g
Carbohydrates: 10 g
Fiber: 2 g
Calcium: 30 mg
