Tomato and Seaweed Salad with Sesame Soy Dressing
Wakame seaweed is low in calories and high in vitamins and minerals. Combined with tomato wedges, this simple salad gives you so many great nutrients. The sesame dressing brings the natural flavour out of the salad ingredients.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 40-50g / 1.4-1.8oz wakame ((rehydrated weight, note 1))
- 2 whole tomatoes ((medium size, about 300g / 0.7lb in total, note 2))
- 25g / 0.9oz onion or red onion
- 1½ tbsp rice wine vinegar
- 1½ tbsp soy sauce
- 1½ tbsp oil
- ½ tbsp sesame oil
- ½ tbsp sugar
- ½ tbsp roasted white sesame seeds
Instructions
- 1
If you are using dehydrated wakame seaweed, soak it in water for 5 minutes, then squeeze the water out. If you are using salted fresh wakame, rinse it to remove salt, then soak in water for few minutes and squeeze the water out.
- 2
If your wakame seaweed is not pre-cut, cut it into 2-3cm / 2” square pieces.
- 3
Cut each tomato into 8 wedges (note 2).
- 4
Slice onion very thinly crosswise and put the slices in a bowl filled with water. Massage the onion slices lightly and leave them in water for 10 minutes. Drain and pat dry with kitchen paper (note 3).
- 5
Mix all the dressing ingredients in a jar, put a lid on and shake well until the sugar dissolves.
- 6
Spread the tomato wedges on a plate and scatter the wakame seaweed over the tomatoes. Spread the sliced onions on top. Drizzle the dressing over the salad or serve the dressing separately.