Pickled Seaweed Salad

Name: Pickled Seaweed Salad
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 (2-oz.) package dried seaweed, such as mehijiki (see A Hawaiian Pantry Staple); 1 ⁄ 4 cup white distilled vinegar; 3 tbsp. sugar; 3 tbsp. soy sauce; 1 tbsp. sesame seeds; 2 tsp. Asian sesame oil; 1 tsp. kosher salt; 1 ⁄ 2 small onion, halved and thinly sliced; 1 plum tomato, coarsely chopped

Serves
serves 6

This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.

Ingredients

1 (2-oz.) package dried seaweed, such as mehijiki (see A Hawaiian Pantry Staple)
¹⁄₄ cup white distilled vinegar
3 tbsp. sugar
3 tbsp. soy sauce
1 tbsp. sesame seeds
2 tsp. Asian sesame oil
1 tsp. kosher salt
¹⁄₂ small onion, halved and thinly sliced
1 plum tomato, coarsely chopped

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Instructions

Step 1

Put seaweed into a sieve; rinse under cold water. Transfer seaweed to a bowl and cover with 6 cups cold water. Let soak until plump and soft, about 30 minutes. Drain seaweed and pat dry with paper towels. Transfer seaweed to a large bowl.

Step 2

Meanwhile, whisk together vinegar, sugar, soy sauce, sesame seeds, sesame oil, and salt in a bowl.

Step 3

Add the soy mixture to seaweed; toss to combine. Cover with plastic wrap and chill for at least 3 hours or overnight to allow the flavors to meld. Divide salad between 6 small plates and garnish with onions and tomato.

Put seaweed into a sieve; rinse under cold water. Transfer seaweed to a bowl and cover with 6 cups cold water. Let soak until plump and soft, about 30 minutes. Drain seaweed and pat dry with paper towels. Transfer seaweed to a large bowl.
Meanwhile, whisk together vinegar, sugar, soy sauce, sesame seeds, sesame oil, and salt in a bowl.
Add the soy mixture to seaweed; toss to combine. Cover with plastic wrap and chill for at least 3 hours or overnight to allow the flavors to meld. Divide salad between 6 small plates and garnish with onions and tomato.