Those who like a rustic feel to their food can use ume vinegar and ginger, a dash of olive oil, balsamic vinegar, salt, and pepper instead of tamari. You also can use freshly grated horseradish instead of ginger.
- Yield: 3 Servings
- Preparation Time: 15 Minutes
- 1¾ oz (50 g) dried wakame or arame seaweed
- 2 nori seaweed sheets, raw
- 1 kohlrabi
- 1 cucumber
- 1 (½ in/1 cm) piece of ginger
- dash of tamari
- 2 tbsp ume vinegar
- 1–2 pinches of wasabi powder, to taste
- pinch of cayenne pepper
- squeeze of lemon juice
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
How to Make It
- Slice the wakame into small pieces. Put them into a bowl, add cold water, and soak for 10 minutes. If you are using arame, which comes shredded, it needs only a brief soak. Slice the nori into short, thin, strips. Peel the kohlrabi. Slice the kohlrabi and cucumber into bite-size pieces.
- To make the dressing, peel the ginger and grate it finely. Add the ginger to the remaining ingredients, except for the sesame seeds. Add 2 tablespoons water, and stir well.
- Drain the seaweed and place it in a bowl. Stir in the cucumber and kohlrabi. Pour the dressing over the salad. Mix everything together, using your hands for the best result.
- Put the salad into the refrigerator to marinate for 15 minutes. Stir in the sesame seeds just before serving.