Japanese Style Seaweed & Bean Salad

Japanese Style Seaweed & Bean Salad

Give a simple salad side dish a little Japanese magic with this seaweed and bean salad recipe. Most Japanese garden salads contain a little seaweed, giving them a unique umami quality that garden salads in the Western world often lack. As well as that, the salad dressing has a Japanese rice vinegar base, which adds the slightest hint of sweetness. Enjoy this salad as a side dish for lunch or dinner.

½ onion, peeled and finely diced½ cucumber (deseeded), cut into small cubes3 baby radishes, finely sliced1 medium carrot, peeled and cut into small cubes 2 mixed peppers, cut into small cubes1 tin of mixed beans, 1 tsp dried wakame1 celery stick, finely sliceddressing:2 tbsp oil7 tbsp japanese rice vinegarpinch of salt and pepper

Prepare the dressing by mixing the oil, rice vinegar, salt and pepper in a small bowl. Set aside. Rinse the beans in cold water and drain. Place the dried wakame in a bowl of cold water for about 10 minutes. Then drain and remove any excess water.Place all of the ingredients in a large bowl. Pour the dressing over the ingredients and mix well. Serve chilled as a delicious salad to any meal.

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Jenni Hano
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