Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing

1. 1

   Rinse and soak the wakame and blanch briefly in boiling water, then refresh in cold water.

2. 2

   Drain well and cut into bite-sized pieces.

3. 3

   Drain the canned tuna.

4. 4

   Cut the cabbage up roughly, and julienne the carrot.

5. 5

   Microwave both for 4 to 5 minutes at 500 W until wilted.

6. 6

   When they've cooled down enough to handle, squeeze out any excess moisture.

7. 7

   Put the ingredients from Steps 1 and 2 in a bowl, add the flavoring ingredients marked and mix.

8. 8

   Put on serving plates and done!

9. 9

   It'll be even tastier if you rest the salad for a while in the refrigerator to let the flavors blend together.

* Per serving · 4 servings · Values may vary.

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