This raw salad pairs the crunch of red cabbage and carrots with the supple texture of wakame, a brown seaweed with a mild taste of the sea. Shiitake and button mushrooms, simply marinated in shoyu, olive oil and mirin, add tenderness and a distinct umami flavour. A miso dressing, softened with orange juice and honey and lifted with ginger and sesame oil, ties everything together in a sweet-and-salty balance. A colourful, generous plate that easily makes a meal on its own.
Red cabbage, wakame and marinated mushroom salad with miso dressing
Share this article
Organic Dehydrated Wakame Seaweed
€17.10 In stock
Ingredients
- 1 red cabbage, finely sliced
- 15 g of dehydrated wakame, rehydrated for 10 minutes in cold water then well drained
- 3 carrots, grated
- 1/2 to 1 small fresh chilli, deseeded and finely sliced
- 180 g of shiitake and brown button mushrooms, thinly sliced
Mushroom marinade
- 120 ml of olive oil
- 80 ml of shoyu or tamari
- 15 ml of mirin (1 tablespoon)
Miso dressing
- 90 g of white or light miso
- 120 ml of freshly squeezed orange juice
- 15 ml of mirin (1 tablespoon)
- 15 ml of honey (1 tablespoon)
- 30 ml of sesame oil (2 tablespoons)
- 1 small garlic clove
- 4 g of grated fresh ginger (2 teaspoons)
- 30 ml of shoyu or tamari (2 tablespoons)
Preparation
- Make the marinade by mixing the olive oil, shoyu and mirin in a bowl. Add the sliced mushrooms, stir to coat them well and leave to marinate for at least 30 minutes.
- Meanwhile, blend or whisk all the miso dressing ingredients until smooth.
- In a large salad bowl, combine the red cabbage, drained wakame, grated carrots and chilli.
- Pour half of the miso dressing over the vegetables, mix well and leave to rest for a few minutes so the cabbage softens.
- Drain the mushrooms, arrange them on the salad and add a little more dressing to taste when serving.
Tip
Wakame swells enormously when soaked: 15 g of dried seaweed gives about ten times its weight once rehydrated, so there is no need to use more. Squeeze it well between your hands after draining, otherwise it will water down the salad. Slice the cabbage as thinly as possible, with a mandoline if you have one: it will absorb the dressing better and stay pleasant to chew. The miso dressing keeps for a few days in the refrigerator in a closed jar, and is also very good with a vegetable bowl or sprouts.
The full range Dry algae
At Biovie, our dried seaweed is dried at a low temperature (40 °C) to preserve its nutrients, and it goes straight into a dish without any long soaking: wakame (iodine, calcium), nori (protein, B12, perfect for sushi), kombu (potassium, fucoidan), dulse (iron, potassium) and sea lettuce (iron, calcium). To get started, nori sheets are the easiest to use; to season your everyday dishes, the dehydrated gourmet mix combines several varieties in one box; curly wakame is ideal for travel thanks to its light, compact format. Between wakame, dulse and sea lettuce, it is best to start with wakame or sea lettuce, both mild in taste, before moving on to dulse, which has a stronger, more iodine-rich flavour., 10 products
FAQ: your questions about red cabbage, wakame and miso salad
Is miso good for your health?
Miso is a fermented soybean paste, often made with rice or barley, that has been used for centuries in Japan. It provides plant protein and, when unpasteurised, microorganisms from fermentation. It is, however, very high in salt: it is therefore used as a condiment, in small amounts, and is best added off the heat, as in this raw dressing, to preserve its live cultures.
How do you make a wakame salad?
Dried wakame rehydrates in 5 to 10 minutes in cold water. Drain it, press it to remove excess water, then cut it into pieces if the strips are long. Season it simply with a little shoyu, sesame oil and rice vinegar, or mix it with crunchy vegetables such as cucumber, cabbage or carrot, as in this salad.
How do you make a miso dressing for a salad?
Simply thin the miso with an acidic or fruity liquid, such as rice vinegar, lemon juice or orange juice, then add an oil, often sesame. Balance it with a touch of sweetness, honey for example, and lift it with garlic or ginger. Whisk or blend until the miso is fully dissolved: the dressing should be smooth and coating.
Share this article
