Wakame and broccoli salad

Name: Wakame and broccoli salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 3 tablespoons wakame; ½ medium bunch (5 oz/150 g) broccoli rabe; ½ teaspoon Dijon mustard; 2 teaspoons Kaeshi Sauce; 1 tablespoon Dashi Stock; 1 teaspoon maple syrup; ½ teaspoon salt; 2 teaspoons rice vinegar; 1 teaspoon sesame oil

4 steps

Prep:5minCook:10min

When I think of spring, I always crave this salad. It's traditionally made from nanohana, which is similar to broccoli but is a lighter shade of green with vivid yellow flowers. When I was in high school, I commuted by bicycle, my route taking me past nanohana fields, like a beautiful, bright yellow carpet. I often stopped at the farm stand to pick up freshly cut young sprouts so my mom could make them into a salad. This dish introduced me to the idea of eating flowers as a vegetable. When I moved to the United States, I couldn't find nanohana but discovered that broccoli rabe served as the perfect substitute. The mustard dressing gives an extra kick of flavor. If you're looking for a new vegetable dish for your next meal, try making this instead of your usual choices.

Updated at: Mon, 30 Oct 2023 22:33:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories23.8 kcal (1%)

Total Fat1.3 g (2%)

Carbs2.4 g (1%)

Sugars1.2 g (1%)

Protein1.2 g (2%)

Sodium487.8 mg (24%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonswakame

0.5 bunchbroccoli rabe

½ teaspoondijon mustard

2 teaspoonsKaeshi Sauce

1 tablespoonDashi Stock

1 teaspoonmaple syrup

½ teaspoonsalt

2 teaspoonsrice vinegar

1 teaspoonsesame oil

Instructions

Step 1

1. Place a strainer in a bowl, add the fresh wakame and fill the bowl with water, letting it sit for a few seconds. Drain and rinse the wakame under running water until the salt is removed and the wakame doubles or triples in size. Squeeze out the excess water and cut it into bite-sized pieces. If you're using dried wakame, follow the instructions on the package or rehydrate it in a bowl of water for 5 minutes. Then drain and squeeze out the excess water and set aside.

Step 2

2. Cut and discard 1 in (2.5 cm) from the bottom of the broccoli rabe, then cut it into 2-in (5-cm) pieces. Fill a medium-sized pot halfway with water and bring it to a boil. Add the broccoli rabe and cook the pieces over high heat, about 1 to 2 minutes or until just tender. Drain well in a colander and place under cold running water for 30 seconds to shock the pieces and stop the cooking. Gently squeeze out the excess water.

Step 3

3. Combine the mustard, Kaeshi Sauce, dashi stock, maple syrup, salt, rice vinegar and sesame oil in a bowl large enough to hold the broccoli rabe. Mix well.

Step 4

4. Add the wakame and broccoli rabe to the bowl with the mustard dressing. Gently mix the salad so that the broccoli rabe is coated in dressing, being careful not to break up the florets. Serve as is or in small individual bowls.