Hands-on time: 5 minutes
Total time: 15 minutes
Makes: 4-6 servings
Executive Chef Shaun Spooner of the Qualicum Beach Inn is pleased to share some of his recipes. This salad is delicious alongside grilled scallops or as part of a Japanese-themed meal.
2 oz (60 g) dried wakame (seaweed salad)
¼ cup (60 mL) Newman’s Own® Sesame Thai Dressing
1 tsp (5 mL) toasted white sesame seeds
2 tbsp (30 mL) minced green onion
1 tsp (5 mL) Sriracha hot sauce
1 tbsp (15 mL) lime juice
1. PLACE wakame in a bowl and cover with boiling water; let stand 10 minutes, or until softened. Drain well, squeezing out excess moisture, then chop into bite-sized pieces if using whole wakame (skip this step if it came shredded).
2. In a medium bowl, toss wakame with remaining ingredients until well combined. Serve chilled for best results.
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