Wakame Seeweed Salad with Miso Dressing

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 50g/1¾oz dried wakame seaweed
• 20g/¾oz dried wood ear mushrooms
• ½ Granny Smith apple
• 1 small carrot
• 1 small handful of coriander
• 1 handful of coriander
• 1 tbsp white sesame seeds
• ½ tsp red miso
• 3 tbsp mirin
• 1 tbsp apple cider vinegar
• pinch sea salt
• pinch soft brown sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the dried wakame in a large bowl of water for about 10 minutes until softened and expanded. Drain, squeeze out excess water, and cut into bite-sized pieces.

2. Pour boiling water over the dried wood ear mushrooms and soak for about 10 minutes until soft. Drain, trim off any hard stems, and slice thinly.

3. Toast the white sesame seeds in a dry small pan over medium heat, shaking often, for about 2 minutes until pale golden. Tip out to cool.

4. Whisk the red miso, mirin, apple cider vinegar, a pinch of sea salt and a pinch of soft brown sugar in a small bowl until smooth and the sugar has dissolved.

5. Cut the carrot into thin matchsticks. Cut the apple half into thin matchsticks as well, keeping them in a separate small bowl.

6. Finely chop the small handful of coriander. Roughly chop the other handful of coriander and set it aside for garnish.

7. Combine the wakame, mushrooms, carrot and chopped small-handful coriander in a bowl. Add about half the dressing and toss well to coat.

8. Add the apple to the bowl with the remaining dressing and toss gently so the apple does not discolour too quickly.

9. Chill the salad for about 5 minutes if you have time, then divide between two plates.

10. Top with the toasted sesame seeds and the reserved coriander and serve straight away.