Jelly Ear & Seaweed Salad is a traditional East Asian dish that brings the essence of the sea and earth together in a single, light, and refreshing serving.
This vegan-friendly salad is packed with umami flavours, nutrient-rich ingredients, and a wealth of textures. It’s also incredibly versatile, as you can serve it as an appetiser, a side dish, or even a main course if you prefer.
Wakame, a type of seaweed known for its sweet taste and silky texture, pairs beautifully with the slightly crunchy and subtly earthy wood ear mushrooms, creating a vibrant and satisfying blend of tastes and textures.
The dressing, a blend of soy sauce, sesame oil, rice vinegar, and a hint of sugar, ties everything together, making the salad an irresistible treat.
Soak the dried wood ear mushrooms and wakame seaweed in separate bowls of warm water for 15-20 minutes, or until they become soft and plump. The mushrooms and seaweed will expand significantly, so ensure that you use large enough bowls.
While the mushrooms and seaweed are soaking, prepare the dressing. In a small bowl, combine the soy sauce, ginger, rice vinegar, sesame oil, sugar, and minced garlic. Stir until the sugar is fully dissolved.
Once the mushrooms and seaweed have rehydrated, drain the water and rinse them thoroughly under cold water.
Slice the mushrooms into thin strips. Wakame usually comes in small pieces, so no need to cut it unless you find larger strands.
Combine the mushrooms and seaweed in a large salad bowl. Pour the dressing over them and toss gently to ensure they’re well coated
Top with the finely sliced spring onions, sesame seeds and any salt and pepper to taste
