Simple Way to Prepare Award-winning Nutrient-Rich Summer Salad with Veggies and Plenty of Wakame Seaweed

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, nutrient-rich summer salad with veggies and plenty of wakame seaweed. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Nutrient-Rich Summer Salad with Veggies and Plenty of Wakame Seaweed is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Nutrient-Rich Summer Salad with Veggies and Plenty of Wakame Seaweed is something which I have loved my entire life.

Summer vegetable & Wakame Seaweed Salad. A simple, tasty salad that adds a savory crunch to your meal. You should also consider wakame kyuri su—a simple, delicious salad of wakame seaweed and fresh cucumbers with a delicate sesame dressing. The ingredients are simple—cucumbers, dried wakame seaweed, rice vinegar, sesame seeds, sesame oil, sea salt and a little bit of honey or maple syrup.

To get started with this particular recipe, we must prepare a few components. You can have nutrient-rich summer salad with veggies and plenty of wakame seaweed using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Nutrient-Rich Summer Salad with Veggies and Plenty of Wakame Seaweed:

1. Take 1 to 2 Cucumber
2. Prepare 1 to 2 Tomatoes
3. Prepare 1 equivalent volume as cucumbers Wakame seaweed
4. Prepare 1 tbsp each ★ Soy sauce, mentsuyu, vinegar
5. Make ready 2 tbsp or more ★ Sesame oil
6. Prepare 1 dash ★ Sesame seeds, Ichimi chili pepper powder

Meanwhile, cut the cucumber in half length-wise. Add the kombu to a bowl and cover with cold water. Drain the seaweed and cut the kombu into thin strips. Add the kombu and wakame to a bowl.

Instructions to make Nutrient-Rich Summer Salad with Veggies and Plenty of Wakame Seaweed:

1. Julienne the cucumbers.
2. Chop the tomatoes into 1 to 2 cm cubes.
3. Mix the wakame, cucumber and tomatoes with the ★ ingredients. -The amount of wakame, cucumbers and tomatoes should be equivalent.

Drain the seaweed and cut the kombu into thin strips. Add the kombu and wakame to a bowl. While the seaweed is soaking, bring a large pot of water to a boil. Gently mix with the dressing and other salad ingredients. Sea vegetables, also known as edible seaweed, have been a staple of Japanese cuisine for centuries.

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