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In a seive, rinse the wakame under running water to remove any excess salt, then place the seaweed in a large bowl and cover it with at least 1" of cold water and soak it for 10 minutes. Remove it from the water and drain it in the seive. You don't want to leave it soaking any longer or it will lose all texture.
When the seaweed has drained for a bit, take it out of the seive in bunches and chop it into thin strips.
Mix the sesame oil, rice vinegar, soy sauce, honey, garlic, ginger, and sambal oelek in a bowl. Add the seaweed and stir thoroughly. Put the salad aside for about half an hour to blend.
Gently heat a sauté pan and toast the sesame seeds.
Before serving, sprinkle the salad with the dry-roasted sesame seeds and very finely chopped white part of a scallion.