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Watercress and Wakame Salad

April 23, 2012

The weather is cool and sunny, perfect for the watercress to grow wild at a nearby spring. The girls got into the cold water with their flip flops (forgot their rubber boots) and picked a huge bag. There was a lot growing out there. Some joggers and bikers passed us on the boardwalk and path, but didn’t seem to notice the bounty growing all around.

Watercress, even when young and fresh like these can still be a little pungent and spicy, so my favorite way to eat them is to dress them with something sweet. For instance, they can be parboiled just slightly then dressed with goma-ae, a sweet sesame seed dressing. Or, they can be dressed with a simple sweet and sour dressing. The same dressing goes well with wakame seaweed.

Two tablespoons of dried chopped wakame will reconstitute into a large amount, almost 1/3 cup or 1/2 cup. The type I used was dried and in long strands; I ended up with quite a large amount after hydrating it. Then I cut it into bite-sized pieces.  Fresh wakame packed in salt will have to be washed many times in water to get rid of the salt.

Watercress and Wakame Salad

Serves 2

3 ounces watercress, washed and dried

0.2 ounces dried wakame seaweed (about 2 tablespoons)

1 small carrot, peeled and sliced into thin rounds

1 small cucumber, sliced into thin rounds

Sweet and Sour Dressing

¼ cup rice vinegar

1 ½ tablespoons sugar

1 tablespoon light-colored soy sauce

1 teaspoon sesame oil (optional)

1. Heat the vinegar in a small saucepan and add the sugar and soy sauce. Stir to dissolve. Add the sesame oil and turn off the heat. Let the dressing cool.

2. Place the dried wakame in a bowl of cold water to cover. Let it sit for 10 minutes and drain. Put it back into a bowl and pour boiling water over it. Take the wakame out and plunge it into some ice water. Remove it from the ice water. Parboiling the wakame will help give it a bright green color.

3. Divide the watercress, wakame and the vegetables on two plates. Pour the dressing over and serve.

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From → Recipes, Vegan, Vegetables

2 Comments
  1. Looks so good and healthy. You could add Tofu topping.

    • I made tofu for the first time this weekend and it makes a great dressing mixed with avocado. Thanks for the suggestion of okara.

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