Kaisou Salada Recette

Comment préparer Kaisou Salada

1. Soak 20g dried wakame in a bowl with 200ml cold water for 10 minutes.
2. Add 15g dried arame and 10g dried hijiki to the same bowl and soak for 30 minutes.
3. Trim the hard ends of 100g enoki mushrooms and cut in half. Separate the stems if desired.
4. Thinly slice 1/2 a small red onion (approximately 100g) into 1 1/2-inch strips. Soak in ice water for 15 minutes to make them curl.
5. Drain all seaweed and onions thoroughly.
6. Thinly slice 1/2 a cucumber (approximately 100g) into half-moon strips.
7. Bring a small pot of water to a boil. Add the wakame and enoki mushrooms. Cook for 2 minutes.
8. Add the arame and hijiki; cook for 15 seconds.
9. Immediately remove from heat and drain well.
10. While still warm, gently toss the seaweed and mushrooms with 1 tablespoon rice vinegar and 1/2 teaspoon sea salt.
11. Let cool completely and then chill in the refrigerator for at least 30 minutes.
12. In a small bowl, whisk together your favorite salad dressing (see suggestions below).
13. Arrange a bed of mixed salad greens (approximately 1 cup) in a large bowl.
14. Top with the chilled seaweed mixture and cucumber slices.
15. Garnish with the curled onions and serve with the prepared dressing.