This Wakame salad is a departure from the traditional Asian combos. An attractive mixture of colours, textures & flavours, a new option for seaweed lovers.
25g dried wakame
500g radish, trimmed, scrubbed & sliced paper-thin
2 pears (such as Packham), shaved on the mandolin
1 tbsp light soy sauce
1 tbsp rice wine
1 tbsp cider vinegar
2 tbsp shiro miso
Note: the recipe has been modified to adjust for the yield of our seaweed when rehydrating. Our farmed wakame expands 10 times!
Place wakame in a large bowl of tepid water and leave to soak for 3-5 minutes.
Meanwhile make the dressing. Combine the soy sauce, rice wine & cider vinegar in a bowl with 2 tbsp water. Add miso and whisk to combine
Squeeze excess water out of the seaweed and arrange in a large serving plate with the other ingredients & drizzle with the dressing.