Kaisou Salada

"Assorted Seaweed Salad."
photo by a food.com user photo by a food.com user
Ready In:


  • 18 ounce dried fresh seaweed, see note
  • 1 12 ounces enoki mushrooms
  • ice cube
  • 2 spring onions
  • 12 cucumber, cut lenghtways
  • 9 ounces mixed salad greens
  • Marinade

  • 1 tablespoon rice vinegar
  • 1 14 teaspoons salt
  • Dressing

  • 4 tablespoons rice vinegar
  • 1 12 teaspoons toasted sesame oil
  • 1 tablespoon shoyu
  • 1 teaspoon dashi stock
  • 1 inch fresh gingerroot, finely grated


  • Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds.
  • Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes.
  • Trim the hard end of the mushrooms and then cut ih half and seperate the stems.
  • Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain.
  • Slice the cucumber into thin half moon strips.
  • 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.
  • Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing.

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  1. This was fantastic. I had some wakame in the pantry and was figuring where to use up my enoki mushrooms, and came across this recipe. It was a very refreshing salad, especially during this hot weather here in Melbourne, AUS. I paired this with a simple miso soup, which was not only satisfying but healthy too. Thanks for a great recipe!


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