Ingredients

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

Recipe Directions

Place all ingredients in a big bowl. Mix thoroughly and let it marinate for about 30 minutes. Enjoy!

Cheflandria's Thoughts

By 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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Comments

Top voted

ellesgarden

Jun 24, 2010

50 votes
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Looks wonderful.

geniusrawmodel23

Jun 24, 2010

42 votes
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Hmmm..loks interesting. I have never really had a seaweed slad.

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ellesgarden

Jun 24, 2010

50 votes
+
Vote up!
-
Vote down!

Looks wonderful.

Top Voted

geniusrawmodel23

Jun 24, 2010

42 votes
+
Vote up!
-
Vote down!

Hmmm..loks interesting. I have never really had a seaweed slad.

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