Japanese Salad with Kale and Wakame

This tasty salad contains wakame, a brown seaweed or kelp that is common in Japanese, Korean and Chinese cuisines. It promotes good health in a variety of ways, including being a great source of calcium and iron. It’s also rich in vitamins A, C, E and K which are instrumental in maintaining beautiful skin.

Recipe for 2-3 people
Preparation time: 15 minutes


Ingredients for salad

  • 10 g dried wakame (let it soak in cold water for 10 min)
  • 100 g kale
  • 2 tbs olive oil
  • 100 g radishes, thinly sliced
  • 100 g edamame
  • 1 avocado, cubed

 

Ingredients for soy-sambal vinaigrette

  • 100 ml extra virgin olive oil
  • 60 ml soy sauce
  • 2 tsp Dijon mustard
  • 2 tsp sambal
  • coarsely ground black pepper

 

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Preparation

1. Put 10 g of dried wakame in a bowl with cold water and let it soak for 10 minutes. This will become about 10 times as much. Then let it dry out or dab it dryer.

2. Used sliced kale or cut the leaves from the stalk yourself, discarding the harder parts. Massage 2 tsp of olive oil thoroughly into the kale until it becomes softer.

3. Cut the radishes into thin slices and distribute them evenly with the edamame on top of the kale. Cut the wakame smaller and spread it over the salad. Add cubes of avocado.

4. To prepare the vinaigrette, mix the extra virgin olive oil, soy sauce, mustard, sambal and pepper together in a tightly sealed container and shake it until it is well mixed. Serve this with the salad.

 

Mirjam Leslie-Pringle

Mirjam Leslie-Pringle is a food expert, photographer and owner of the popular vegetarian recipe blog veggieverymuch.com. Born and raised in the Netherlands, Mirjam left Amsterdam three years ago with her family to start a new adventure on the island of Ibiza. Together with her husband, three kids, four horses, three dogs and a cat, Mirjam’s days are filled with work, fun, and of course, healthy and delicious food.