Seaweed Salad

This nutritious salad includes two different types of seaweed with contrasting taste and texture.

Ingredients

• 2 cups fresh Ulva
• ½ cup dry wakame soaked in water
• 50 g. dry bean noodles
• 100 g. kohlrabi, beetroot, or both, as desired

For the dressing:
You may either use traditional Japanese dressing or the salad dressing of your choice.

For the traditional Japanese dressing, the ingredients are:

• ¼ cup soy sauce
• ¼ cup rice vinegar or white vinegar
• ¼ cup mirin
• 1 tbsp. ginger powder or fresh ginger

Instructions

1. Soak the wakame in cold water for 10 minutes and drain well.
2. Soak the bean noodles in boiling water for 10 minutes, drain well, and then place in ice water to cool the noodles. Once the noodles have cooled, drain again.
3. Chop up the beetroot in a fine julienne cut. Rinse a few times to remove the excess red color.
4. Chop up the kohlrabi the same way, and cover in ice water to make the kohlrabi crunchy. Once the kohlrabi is crunchy, drain the water.
5. Mix everything together.
6. Just before serving the salad, add the dressing and mix well.