How to Make Perfect Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cabbage, tuna and wakame seaweed salad with mayonnaise-ponzu dressing. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing is something that I have loved my entire life. They’re fine and they look fantastic.

Great recipe for Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing. I made this with things I already had in the refrigerator when I thought I needed one more item for dinner. Adjust the amount of vegetables you use to your liking. The vegetables are very hot just out of the.

To begin with this recipe, we must first prepare a few ingredients. You can have cabbage, tuna and wakame seaweed salad with mayonnaise-ponzu dressing using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing:

1. Get 4 leaves Cabbage
2. Take 35 grams Wakame preserved in salt (rinsed and soaked)
3. Make ready 1 can Canned tuna
4. Take 40 grams Carrot
5. Get 1 1/2 tbsp ● Ponzu
6. Get 1 tbsp ● Mayonnaise
7. Make ready 1 ● Ground sesame seeds
8. Take 1 ● Black pepper

Mix all the ingredients for the dressing and pour over the cucumber and wakame. Toss using chopsticks and serve, or top with shirasu and serve. Out of curiosity, I looked up what the salad is made of. Besides a mixture of seaweed, seaweed stem (Kuki wakame) and seaweed sprout (Mekabu), there were some ingredients that I had not expected.

Instructions to make Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing:

1. Rinse and soak the wakame and blanch briefly in boiling water, then refresh in cold water. Drain well and cut into bite-sized pieces. Drain the canned tuna.
2. Cut the cabbage up roughly, and julienne the carrot. Microwave both for 4 to 5 minutes at 500 W until wilted. When they've cooled down enough to handle, squeeze out any excess moisture.
3. Put the ingredients from Steps 1 and 2 in a bowl, add the flavoring ingredients marked ● and mix. Put on serving plates and done!
4. It'll be even tastier if you rest the salad for a while in the refrigerator to let the flavors blend together.

Out of curiosity, I looked up what the salad is made of. Besides a mixture of seaweed, seaweed stem (Kuki wakame) and seaweed sprout (Mekabu), there were some ingredients that I had not expected. They include artificially dyed agar (a type of seaweed-based gelatin), MSG and high fructose corn syrup. Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together.

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