Celery and Wakame Salad with Miso Dressing (Sumiso Ae). Reconstitute wakame seaweeds and drain the excess water. A wonderfully unique Asian salad of seaweed and wild mushrooms topped with a miso dressing. Perfect if you are feeling a little adventurous!
How to make a Miso Ginger Salad Dressing- Japanese Miso Salad Dressing - Miso Dressing Recipe A quick and simple Japanese Salad recipe. Healthy and refreshing seaweed salad recipe. To assemle and serve: Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir until well blended. You can have Celery and Wakame Salad with Miso Dressing (Sumiso Ae) using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Celery and Wakame Salad with Miso Dressing (Sumiso Ae)
- You need 90 g of celery.
- Prepare 9 g of Wakame seaweed (dried).
- You need 6 sticks of Imitation crab meat (surimi).
- You need 3 tsp of Miso.
- Prepare 1.5 tsp of sugar.
- Prepare 2 tsp of rice vinegar.
- It's 1 tsp of sesame paste (if any).
This miso salad dressing is light, mellow, and sweet. It is a great finishing tough to a green salad and is an easy dip for fresh vegetables and crackers. This is a fabulously delicious and easy-to-make dressing. My kids will even eat salad when I put this dressing on it.
Celery and Wakame Salad with Miso Dressing (Sumiso Ae) step by step
- Reconstitute wakame seaweeds and drain the excess water..
- Remove strings and blanch celeries and slice them diagonally and thinly. Drain the excess water..
- Cut imitation crab meat into halves. Tear it into stripes. Using a folk makes this process easier..
- Combine miso, sugar, rice vinegar and sesame paste in a bowl..
- Add wakame seaweeds, celeries and imitation crab meat to the bowl and mix them..
- Serve in a nice bowl..
It is also good on veggies. Nuta is a dressing made with miso, vinegar and sugar, with/without Japanese mustard. Now you get a bonus second nuta recipe, Squid with Cucumber and Wakame Nuta. Add all the Sumiso Dressing ingredients, except mustard into a small pot and heat over. Serve at room temperature in small bowls as a first course or vegetable.