HOME HOME About MITOKU Products Distributors Symbols Recipes Contact Us
Home > Recipe Top > Land and Sea Vegetable Salad
Cooking with Wakame
| Cooking with Wakame | Wakame Miso Soup | Lemon-Tahini Dressing | Land and Sea Vegetable Salad | Vinegared Land and Sea Vegetables |
Cooking with Hijiki / Arame
| Cooking with Hijiki / Arame | Arame w/ Fried Tofu | Hijiki w/ Dried Tofu | Hijiki Summer Salad |
| Cooking with Kanten | Apple-Berry Cooler | Apple-Sesame Custard |
Cooking with Kombu
| Cooking with Kombu | Hearty Baked Vegetables | Kombu Stock | Kombu Shoyu Pickles |
Cooking with Nori
| Cooking with Nori | Stuffed Nori Cones | Nori Maki |
Land and Sea Vegetable Salad See Printable Page(PDF)

Serves 4

This combination of ingredients yields a highly nutritious salad with a tantalizing, somewhat exotic taste.

6-inch section wakame
Water for boiling wakame
1 bunch watercress (large stems removed), chopped
1 medium cucumber, quartered lengthwise, and sliced
1 head Boston (bibb) lettuce
2-3 radishes, trimmed and thinly sliced
2 tablespoons toasted sunflower or pumpkin seeds
Lemon-Tahini Dressing (see recipe below)

Soak wakame in water to cover for 10 minutes, or until just tender. Rinse carefully to remove any shells clinging to the leaves. Bring a small pot of water to a boil, and blanche wakame for a few seconds. Immediately plunge the fronds into cold water so they retain their color. Drain well, cut off and discard any tough ribs, chop fronds, and set aside in a medium-sized bowl. Add watercress and cucumber to wakame and toss together. (Peel cucumber if waxed.) Wash lettuce leaves and spin or pat dry. Arrange bed of lettuce leaves on individual salad plates or in wide, shallow bowls. Place a mound of salad mixture on top of each serving. Edge each mound with radish slices and top with a sprinkling of roasted seeds. Prepare dressing and serve on the side.

Lemon-Tahini Dressing
Makes about 1/3 cup

This simple dressing goes well on Land and Sea Vegetable Salad and with salads that feature flavor-intense vegetables such as watercress or dandelion.

2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon white miso

In a small bowl, thoroughly combine first 3 ingredients. Mix in water (tablespoon at a time) until desired consistency is achieved.

See Printable Page (PDF file)
Lemon Tahini Dressing Back to Top Vinegared Land and Sea Vegetables
Lemon-Tahini Dressing   Vinegared Land and Sea Vegetables