Seaweed Salad with Miso Dressing Recipe

Do your best to find kaiso mix seaweed for this dish, which is rich in texture and flavor and low on calories and carbs.

| September 2019

seaweed-salad-with-miso-dressing 

A supper of tuna tataki on a bed of different coloured seaweeds eaten at a small restaurant in Mallorca was a revelation. Having encountered nori, wakami and other seaweeds, these frilly green, pink and ivory fronds were intriguing. I assumed they were the proceeds of artful foraging from the surrounding bays, but later encountered bags of kaiso mix in a local deli and they are, in fact, Japanese in origin. While a mild disappointment in terms of terroir, the good news is you can find kaiso on Amazon. 

But going back to that tataki with its sticky sweet and salty dressing, a nice slab of lightly seared meaty fish – tuna, salmon, or grilled prawns or scallops – would be just the ticket with this salad, which is rich in texture and flavour. This is a tad more dressing than you might require, with plenty of uses thereafter.

Serves 2

Ingredients:

Salad



  • 8g dried kaiso mix seaweed
  • 4 small tomatoes
  • sea salt
  • 1/4 cucumber, peeled and very finely sliced
  • 1 large or 2 small avocados, halved and stoned
  • 1 teaspoon finely sliced medium-hot red chilli
  • 2 teaspoons sesame seeds

Dressing

  • 1 teaspoon finely grated fresh ginger
  • 1 level tablespoon brown miso (e.g. barley or rice)
  • 2 teaspoons sherry vinegar
  • 2 tablespoons groundnut oil

Directions:

  1. Put the seaweed in a medium bowl, cover plentifully with cold water and soak for 20 minutes, then drain and spin dry in a salad spinner. Meanwhile, thinly slice the tomatoes, season with a little salt in a bowl and set aside for 15 minutes. Whisk all the ingredients for the dressing together, with 2 tablespoons of water, in a medium bowl.
  2. Combine the tomatoes and cucumber on a large plate and mix in the seaweed. Slice the avocado into long, fine strips in the skin, then use a dessertspoon to remove the slices in one go and arrange these in a pile in the middle of the salad. Drizzle over the dressing and scatter with chilli and sesame seeds.

Nutrition information:

188 energy kcal
6.6 carbohydrate g
5.6 sugars g
2.7 protein g
14.9 fat g
1.3 saturated fat g
0.7 salt g






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