Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cabbage, tuna and wakame seaweed salad with mayonnaise-ponzu dressing. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing is something that I’ve loved my whole life. They are nice and they look wonderful.
Great recipe for Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing. I made this with things I already had in the refrigerator when I thought I needed one more item for dinner. Adjust the amount of vegetables you use to your liking.
To get started with this recipe, we must prepare a few ingredients. You can cook cabbage, tuna and wakame seaweed salad with mayonnaise-ponzu dressing using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing:
- Prepare 4 leaves Cabbage
- Make ready 35 grams Wakame preserved in salt (rinsed and soaked)
- Prepare 1 can Canned tuna
- Take 40 grams Carrot
- Take 1 1/2 tbsp ● Ponzu
- Get 1 tbsp ● Mayonnaise
- Make ready 1 ● Ground sesame seeds
- Get 1 ● Black pepper
Mix all the ingredients for the dressing and pour over the cucumber and wakame. Besides a mixture of seaweed, seaweed stem (Kuki wakame) and seaweed sprout (Mekabu), there were some ingredients that I had not expected. They include artificially dyed agar (a type of seaweed-based gelatin), MSG and high fructose corn syrup. Tuna poke bowl (gf)(df) Sashimi grade tuna, seasoned brown rice, cabbage, diced onion, shredded carrot, wakame seaweed salad, edamame beans, hawaiian style dressing.
Steps to make Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing:
- Rinse and soak the wakame and blanch briefly in boiling water, then refresh in cold water. Drain well and cut into bite-sized pieces. Drain the canned tuna.
- Cut the cabbage up roughly, and julienne the carrot. Microwave both for 4 to 5 minutes at 500 W until wilted. When they've cooled down enough to handle, squeeze out any excess moisture.
- Put the ingredients from Steps 1 and 2 in a bowl, add the flavoring ingredients marked ● and mix. Put on serving plates and done!
- It'll be even tastier if you rest the salad for a while in the refrigerator to let the flavors blend together.
Our exciting menu expands on the Japanese tradition with bold new flavors and influences. We would like to explore the combinations of local seasonal ingredients with the infinite spectrum of elements around the globe. Sweetness of the seaweed salad complements well with tart apples and cranberries in this salad. Layer mixed greens, Seaweed Salad and granny smith apple slices in a salad bowl. Top with walnuts and dried cranberries.
So that’s going to wrap this up for this special food cabbage, tuna and wakame seaweed salad with mayonnaise-ponzu dressing recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
