Orange Wakame Salad

This vibrant Orange Wakame Salad offers a delightful balance of sweet, salty, and fresh flavors. The rehydrated wakame seaweed provides a tender, slightly briny texture that pairs perfectly with the juicy segments of orange or tangerine. Crisp cucumber slices and peppery red radishes add necessary crunch and visual contrast, while the dressing of mirin, rice vinegar, and sesame seeds ties everything together with a subtle umami richness. It is an ideal light lunch, a refreshing side dish for summer gatherings, or a healthy starter before a heavier meal. Quick to assemble and packed with nutrients, this salad brings a touch of international flair to your table without requiring complex techniques or hard-to-find ingredients.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 42.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Orange Wakame Salad offers a delightful balance of sweet, salty, and fresh flavors. The rehydrated wakame seaweed provides a tender, slightly briny texture that pairs perfectly with the juicy segments of orange or tangerine. Crisp cucumber slices and peppery red radishes add necessary crunch and visual contrast, while the dressing of mirin, rice vinegar, and sesame seeds ties everything together with a subtle umami richness. It is an ideal light lunch, a refreshing side dish for summer gatherings, or a healthy starter before a heavier meal. Quick to assemble and packed with nutrients, this salad brings a touch of international flair to your table without requiring complex techniques or hard-to-find ingredients.

Ingredients

3 tablespoon EDEN Wakame Flakes
1/4 cup EDEN Mirin
1 1/2 teaspoon LIMA Sea Salt
1 Cucumber; thinly sliced
2 Oranges Or tangerines
5 Red radishes, peeled and sliced
1 Green onion, sliced
2 tablespoon Sesame seeds, toasted
2 tablespoon EDEN Brown Rice Vinegar

Directions

1
Place the wakame flakes in a bowl and cover with 2 cups of hot water. Let soak for 10 minutes until softened.
2
Drain the wakame thoroughly and squeeze out excess water. Chop if pieces are too large.
3
In a small bowl, whisk together the mirin, brown rice vinegar, and sea salt to create the dressing.
4
Peel and segment the oranges or tangerines, removing any pith and membranes.
5
Thinly slice the cucumber and radishes. Slice the green onion.
6
In a large serving bowl, combine the drained wakame, orange segments, cucumber, radishes, and green onion.
7
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
8
Sprinkle with toasted sesame seeds.
9
Chill in the refrigerator for 10 minutes before serving to enhance the flavors.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 42.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7384.1mg308%
Total Carbohydrate 9.5g4%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use fresh oranges or tangerines. If unavailable, clementines work well too.

Black sesame seeds can be used instead of white for a more dramatic color contrast.

This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.

Ensure the wakame is well-drained to prevent the salad from becoming watery.

Keywords: orange, wakame, salad, cucumber, radish, seaweed, vegan, healthy, light, refreshing, mirin, sesame, tangerine, vinegar, green onion, asian, side dish, lunch, easy, fresh

Read it online: https://www.chefs-mate.com/recipe/orange-wakame-salad/