Vegan shiitake and seaweed salad

A Korean-inspired cold snack with edamame, rich shiitake mushrooms and marinated seaweed. A light salad with a lot of flavour.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 210 kcal per serving
• Protein: 14 g
• Fat: 11 g
• Carbs: 12 g

Ingredients

• 100g wakame seaweed
• 150g shiitake mushrooms
• 100g edamame
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds
• 2 tbsp tamari soy sauce

Method

You’ll need: frying pan · chopping board · knife

1. Soak the dried wakame in cold water for about 10 minutes, then squeeze it out firmly.
2. Cut the fresh shiitake mushrooms into thin strips and dry-fry them in a hot frying pan.
3. In a bowl, mix the tamari soy sauce with the sesame oil to make a well-rounded dressing.
4. Toss the seaweed, the cooled shiitake and the thawed edamame with the dressing.
5. Sprinkle with the sesame seeds and serve the salad lightly chilled.

Good to know

Wakame isn't just fun at the sushi restaurant. Combine it with shiitake and you've got a classy salad at home in no time.

Swaps

Tamari → regular soy sauce (if gluten is fine for you). Shiitake → oyster mushrooms (a little milder in bite). Edamame → peas (for a very simple local version).

Cooking tips

Let the mushrooms cool down completely before mixing them into the seaweed, otherwise it loses its lovely crunch.

Storage

Like most marinated Asian salads, it's really well infused by the next day.

Allergens

Contains soya and sesame. Gluten-free if you use certified tamari.

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