Wakame is one of the excellent ingredients that I will try to include in my dishes. It helps with weight loss, heart health, cancer prevention and skin care. For those allergic to seafood, this is a suitable replacement for getting your adequate magnesium intake, which is essential to maintain your energy level and nail health. As wakame has a good source of folate, I include this in my porridge for lunch on a regular basis as part of my pregnancy diet.
I typically include wakame into miso soups, porridge, toppings for steamed fish as well as salad. As the seaweed is tasteless, my children have no problem adding this superfood to their diet.
Today I am sharing the recipe for wakame salad. Cucumber is another fantastic vegetable that is antioxidant, anti-inflammatory and anti-cancer.
Ingredients (serves 4):
- 2 Japanese cucumbers
- 200 grams prawns (you can skip the prawn if you are allergic to seafood)
- 10 grams of dried wakame *
- 60 ml Rice vinegar*
- 1 1/2 tablespoons dashi
- 3 teaspoons sugar
- 1 1/2 tablespoons Japanese soy sauce
- 1 1/2 tablespoons mirin
- 2 cm ginger, grated
- Halve the cucumber lengthways and discard the seeds. You can use a teaspoon to scrape off the seeds.
- Soak the dried wakame in a small bowl filled with cold water. A small quantity of the dried seaweed goes a long way as it will expand significantly.
- Boil the prawns.
- While waiting, mix the ingredients for dressing. I am using palm sugar instead of the usual white refined sugar as palm sugar has a lower GI content. Stir the ingredients in a small saucepan to dissolve the sugar.
- After the seaweed has expanded, drain the water away and mix with the boiled prawns and cut cucumbers.
- Add the cooled dressing and toss gently to combine.
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