Kaisou Salada Recipe

Name: Kaisou Salada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 ounce dried fresh seaweed, see note; 1 1/2 ounces enoki mushrooms; ice cube; 2 spring onions; 1/2 cucumber, cut lenghtways; 9 ounces mixed salad greens; Marinade; 1 tablespoon rice vinegar; 1 1/4 teaspoons salt; Dressing; 4 tablespoons rice vinegar; 1 1/2 teaspoons toasted sesame oil; 1 tablespoon shoyu; 1 teaspoon dashi stock; 1 inch fresh gingerroot, finely grated

Servings: persons

1/8 ounce dried fresh seaweed, see note
1 1/2 ounces enoki mushrooms
ice cube
2 spring onions
1/2 cucumber, cut lenghtways
9 ounces mixed salad greens
Marinade
1 tablespoon rice vinegar
1 1/4 teaspoons salt
Dressing
4 tablespoons rice vinegar
1 1/2 teaspoons toasted sesame oil
1 tablespoon shoyu
1 teaspoon dashi stock
1 inch fresh gingerroot, finely grated

1
Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds.
2
Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes.
3
Trim the hard end of the mushrooms and then cut ih half and seperate the stems.
4
Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain.
5
Slice the cucumber into thin half moon strips.
6
Cook the wakame and enoki in boilng water for 2 minutes. Then add the arame and hijiki for a few seconds. Immediately remove from heat. Drain and sprinkle with vinegar and salt while warm. Then chill.
7
Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/8 ounce dried fresh seaweed, see note, 1 1/2 ounces enoki mushrooms, ice cube, 2 spring onions, and more.

Yes, Kaisou Salada falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kaisou Salada

How did you like this recipe?

Frequently Asked Questions