Japanese Kaiso Seaweed Salad

 

Japanese Kaiso Seaweed Salad by Shireen Anwar from Lively Weekends. This mouth-watering “Salads” recipe for Japanese Kaiso Seaweed Salad can be prepared in 30 minutes and serves 2-4 people.

Recipe Ingredients

  • Kaiso Seaweed Red20g
  • Kaiso seaweed Green20g
  • Wakame seaweed10g
  • Ice Berg Lettuce 120g
  • Tomato30g
  • Olive oil  120 ml
  • White Vinegar30ml
  • Blend Dry Onion30g
  •  Kikkoman soy Sauce30ml
  •  Sugar Syrup20ml
  •  Iodized salt5g
  • , Black Pepper2g

Recipe Method

  1. Soaked in the cold water all the 3 types of seaweed till getting back fresh, cut the Iceberg lettuce into Julienne style and put in the centre of the plate then arrange nicely all the seaweeds on a top garnish with julienne sliced of tomato at the side.
  2.  Put into the bowl all ingredients together, olive oil, white vinegar, Kikkoman soy sauce, sugar syrup, salt, pepper, and the blend dry onion and mixed it until the salt was dissolved then make little bit cold.

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