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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is an accompaniment for Grilled Clams on the Half Shell with Ginger Mignonnette . Ingredients:
3/4 ounce dried wakame seaweed (whole or cut) |
3 tablespoons rice vinegar (not seasoned) |
3 tablespoons soy sauce |
2 tablespoons asian sesame oil |
1 teaspoon sugar |
1 teaspoon finely grated peeled fresh ginger |
1/2 teaspoon minced garlic |
1 small tart apple (1/4 pound) such as granny smith |
2 scallions, thinly sliced |
2 tablespoons chopped fresh cilantro |
1 tablespoon sesame seeds, toasted |
Directions:
1. Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
2. Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
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