Rating4.5/5 (from 2 ratings)4.5
1 tbsp Umeboshi Paste
1/2 cup wakame seaweed, soaked for 30 mins
1/2 cup kombu seaweed, soaked for 30 mins
3 heads of small bok choy, chopped
1 carrot, julienne
1 cup mung bean sprouts
2 stalks of green onions, chopped
1 cup of pea sprouts
1 tbsp sesame oil
Place all ingredients in a big bowl. Mix thoroughly and let it marinate for about 30 minutes. Enjoy!
Cheflandria's ThoughtsBy Cheflandria
Japanese style seaweed salad.
I found this wonderfully tasty plum paste called Umeboshi Paste or Pickled Plum Puree yesterday at Whole Foods. So I immediately used it for dinner. I made this delicious and very simple salad mix that went well with the cauliflower sushi and “un-unagi” mushrooms. The plum puree is sweet, sour and salty in taste.
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