Healthy and refreshing seaweed salad recipe. Served with cherry tomato over green leaf lettuce and drizzled with miso dressing, this vibrant salad is a delicious change to the usual salads at your dinner table.
Soak the dry seaweed salad mix in cold water for 5-8 minutes. Drain the seaweed and squeeze out the excess water. Serve the seaweed in individual bowls or large serving bowl. Chill the salad before serving.
For the dressing, use a mortar and pestle (Japanese suribachi and surikogi) to grind the sesame seeds. This will add a nice aroma and texture to the dressing.
Combine Miso Dressing ingredients in a small bowl and whisk together.
Put the dressing in a small bowl or dressing bottle. Mix or shake the dressing before pouring to the salad.