Tomato and Seaweed Salad with Sesame Soy Dressing

Method6 steps · about 15 min

1. 1

   Step 1: Soak the dried wakame in cold water for about five minutes until rehydrated, following the package if it needs longer. Drain and squeeze out the water; aim for forty to fifty grams of prepared wakame.

   Initial dried wakame hydration · 5 minUses About 4 g dried wakame · Cold water to rehydrate the wakame

2. 2

   Step 2: If the hydrated wakame is not already cut, chop it into bite-size pieces about two to three centimetres across.

   Uses All the prepared wakame

3. 3

   Step 3: Wash the two medium tomatoes and cut each into eight wedges.

   Uses 2 whole tomatoes (medium size, about 300g / 0.7lb in total, note 2) · Water to wash the tomatoes

4. 4

   Step 4: Thinly slice all twenty-five grams of onion (25 g) crosswise. Put it in a bowl of cold water, massage lightly and soak for ten minutes. Drain thoroughly and pat dry.

   Soak sliced onion · 10 minUses 25 g onion · Water to soak the sliced onion

5. 5

   Step 5: Partly grind the roasted white sesame seeds (½ tbsp) to release their aroma. Put them with all the rice wine vinegar (1½ tbsp), soy sauce (1½ tbsp), canola oil (1½ tbsp), sesame oil (½ tbsp) and sugar (½ tbsp) in a clean jar. Close and shake until the sugar dissolves.

   Uses 1½ tbsp rice wine vinegar · 1½ tbsp soy sauce · 1½ tbsp canola oil · ½ tbsp sesame oil · ½ tbsp sugar · ½ tbsp roasted white sesame seeds

   
6. 6

   Step 6: Spread the tomato wedges on a plate, scatter the drained wakame over them and add the drained onion. Shake the dressing again, then drizzle as much as you like over the salad or serve it separately. Divide into two portions.

   Uses All the tomato wedges · All the prepared wakame · All the drained onion · Prepared dressing to drizzle to taste or serve alongside