Name: Seaweed Salad with Smooth Wasabi Dashi Dressing
Yield: Serves 4 as a side dish
Cuisine: Japanese
Ingredients: 2 tbsp wasabi powder; 20 cm (8 in.) piece of mooli (daikon); 2 tbsp honey (preferably local); 20 g (¾ oz.) kaiso seaweed mix; 80-100 ml (⅓-scant ½ cup) grapeseed oil; 2 tbsp liquid kombu dashi

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Seaweed has been eaten in Far East Asia for centuries, and is part of the daily diet. Full of nutrients and very sustainable, it is perfect for salads.

Ingredients

20 g (¾ oz.) kaiso seaweed mix
20 cm (8

Asia
Japan
Fish course
Side dish
Pescatarian
Gluten-free

Method

Place the seaweed in a large bowl, top up with 2 litres (8 cups) of cold water and add some ice. Peel the mooli (daikon), cut in half and grate on the fine setting of a Japanese mandoline. Add to another mixing bowl and cover with ice-cold water.

Now make the dressing: mix the wasabi with a little water to create a smooth paste, and add to a food processor with the honey and liquid komb

No reviews for this recipe

Ingredients

Method

Part of