Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cabbage, tuna and wakame seaweed salad with mayonnaise-ponzu dressing. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Bagel Sandwiches with Coleslaw Madeleine Cocina. This easy Japanese Tofu Salad with Sesame Ponzu Dressing is a refreshing salad with leafy greens, tofu, corn, wakame seaweed, and fragrant Japanese If you can find them in your Japanese grocery store, you must grab them to add to this salad. Variations for Tofu Salad + Sesame Ponzu Dressing.
Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook cabbage, tuna and wakame seaweed salad with mayonnaise-ponzu dressing using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing:
- Get 4 leaves Cabbage
- Make ready 35 grams Wakame preserved in salt (rinsed and soaked)
- Make ready 1 can Canned tuna
- Make ready 40 grams Carrot
- Take 1 1/2 tbsp ● Ponzu
- Prepare 1 tbsp ● Mayonnaise
- Take 1 ● Ground sesame seeds
- Take 1 ● Black pepper
To make the dressing, grind the sesame seeds in a pestle and mortar. Add the miso paste and mix well. Put in a small bowl and add the remaining. Make social videos in an instant: use custom templates to tell the right story for your business.
Instructions to make Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing:
- Rinse and soak the wakame and blanch briefly in boiling water, then refresh in cold water. Drain well and cut into bite-sized pieces. Drain the canned tuna.
- Cut the cabbage up roughly, and julienne the carrot. Microwave both for 4 to 5 minutes at 500 W until wilted. When they've cooled down enough to handle, squeeze out any excess moisture.
- Put the ingredients from Steps 1 and 2 in a bowl, add the flavoring ingredients marked ● and mix. Put on serving plates and done!
- It'll be even tastier if you rest the salad for a while in the refrigerator to let the flavors blend together.
Post jobs, find pros, and collaborate commission-free in our professional marketplace. Get your team aligned with all the tools you need on one secure, reliable video platform. This delicious seafood salad combines Crab & Wakame With Sunomono Dressing for an amazing taste Mix a little of the sunomono dressing with the cucumber and wakame and spoon onto the plate You could try substituting shredded dark green cabbage, steamed, for the wakame seaweed. Gently mix with the dressing and other salad ingredients. Japanese cuisine has embraced edible sea vegetables, particularly nutrient-rich Recipe Variation.
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