Spicy Wakame Salad - Lofoten Seaweed

Recipe

Spicy Wakame Salad

  • Salads
  • Sides
Prep 15 min Serves Serves 4 as a main, or 6 as a side

Ever seen the neon green seaweed salad they serve at sushi restaurants? It gets its vivid colour from food colouring. Our recipe is how it’s supposed to be done! This wakame (winged kelp) salad is fresh, juicy and aromatic. Each mouthful is a burst of flavour that pairs well with fish, rice and seafood, or just as a refreshing snack on its own! Finished with Arctic Furikake for a delicious crunch. 

Instructions

  1. Blanch the wakame in boiling water for 8-10mins then rest in ice water until ready to use.
  2. Remove the seeds of the red chilli and finely chop. Set aside.
  3. Slice the cucumber lengthways to scrape out the seeds then dice into 1cm cubes.
  4. Add the cucumber to a sieve and stir through the salt. Allow to stand over a bowl for at least one hour.
  5. Remove the seaweed from the ice water and pat dry. Finely slice into ribbons, then add to a mixing bowl.
  6. For the dressing, combine the lime juice, Wok & Greens spice blend, sesame oil, ponzu and rice wine vinegar in a small bowl. Mix well.
  7. Gently press the cucumbers to remove any excess liquid, then add to the bowl with the seaweed along with the spring onions and chilli.
  8. Add the dressing to the salad ingredients and stir well to combine. Let stand for ten minutes to allow the flavours to develop.
  9. Divide between four plates, and finish with the Arctic Furikake. Serve.

Products used in this recipe