Banzai Seaweed Salad Recipe
Japanese seaweed salad with crab, sweet cucumber, pickled ginger over mixed greens
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Ingredients
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Salad Base
Seaweed and Crab
Dressing
Method
Preparation
- 1
Prepare the Seaweed
Soak the dried seaweed in warm water for about 10 minutes until it expands and softens. Drain and rinse under cold water, then squeeze out excess water.
- 2
Slice the Cucumber
Using a vegetable peeler or knife, thinly slice the cucumber into rounds or matchsticks.
- 3
Prepare the Crab
If using imitation crab, shred it into bite-sized pieces. If using real crab, ensure it is cooked and flaked.
Assembly
- 4
Combine Ingredients
In a large bowl, combine the mixed greens, softened seaweed, sliced cucumber, pickled ginger, and shredded crab.
- 5
Make the Dressing
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, sesame seeds, salt, and pepper until well combined.
- 6
Dress the Salad
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Serving
- 7
Serve the Salad
Transfer the salad to a serving dish or individual bowls. Garnish with additional sesame seeds if desired. Enjoy fresh!