Wakame (Seaweed) Asian Salad

• Salad
• 1 bunch mizuna
• 1 handful baby kale
• 1 tablespoon dried wakame, dehydrate in water
• 4-5 radishes, thinly sliced with a mandolin
• 1 stalk green onion, finely diced
• 1/4 daikon (radish), thinly sliced with a mandolin and cut into matchsticks
• 1 cup edamame (beans)
• black sesame
• freshly ground toasted sesame
• Dressing
• 2 tablespoons organic shiro (white) miso
• 2 tablespoons warm water
• 1 tablespoon mirin
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon tamari
• 1 dash ponzu (yuzu ponzu is great)
• 1/2 tablespoon ginger, grated

1. Rehydrate wakame as packaged. **Note, it absorbs a lot of water so be sure to use a medium sized bowl than you think.
2. Optional: Quickly blanch mizuna in boiling water. Shock in ice cold water after 2-3 minutes of boiling. Otherwise rinse well under cold water, cut stems and roughly chop.
3. Place all salad ingredients into a large bowl except sesame seeds. Mix to combine.
4. Dressing: Mix shiro miso and boiling water until well incorporated. Add the rest of the dressing ingredients whisking well to combine.
5. Drizzle a few tablespoons of the dressing on the salad first. Dress and adjust seasoning as needed. Top with black sesame and toasted ground sesame.

salad, mizuna, handful baby kale, dried wakame, radishes, green onion, edamame, black sesame, sesame, dressing, shiro, water, mirin, rice wine vinegar, tamari, ponzu, ginger

Taken from food52.com/recipes/28872-wakame-seaweed-asian-salad (may not work)