Ingredients
Method
- Prep the wakame: Soak the dried cut wakame in water for 10 minutes, then squeeze out the excess water.1 tablespoon dried cut wakame
- Prep the shrimp: Place the shrimp in a microwave-safe bowl or plate, sprinkle with sake to reduce odor, cover, and microwave for 30 seconds. Flip and microwave for another 30 seconds, or until cooked. Cut each shrimp in half.10 large frozen shrimps, ½ teaspoon sake
- Prep the kale: Microwave the kale for 1 minute, then let it cool.2 cups kale
- Prep the tomatoes: Cut the cherry tomatoes in half.6 cherry tomatoes
- Combine everything: In a medium bowl, mix the dressing ingredients. Add the wakame, shrimp, kale, and tomatoes, then toss everything together until well combined.1 tablespoon miso, 1 tablespoon pure maple syrup, 0.5 tablespoon rice vinegar, ½ teaspoon mustard
Notes
- Ingredients
- Dried cut wakame: Common in Japan, available on Amazon.
- Miso: Any type works. Mild miso balances sweetness and saltiness; adjust to taste.
- Main ingredients: Swap kale for spinach, shrimp for imitation crab, or use chicken.
- Serving suggestions: Pairs well with richer dishes like crab croquettes or karaage. Choose soups without miso.
- Storage:
- Salad: Eat fresh or refrigerate in an airtight container for 2–3 days.
- Dressing: Store in a jar in the fridge for up to 2 weeks or freeze for 1 month. Defrost overnight before use.
