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 flavors, nutrient-rich ingredients, and a wealth of textures. It’s also incredibly versatile, as you can serve it as an appetizer, 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.
Ingredients for our Jelly Ear & Seaweed Salad
- 30g dried jelly ear mushrooms
- 30g dried wakame seaweed
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 thumb of ginger, peeled & minced
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 spring onion, finely sliced
- 1 teaspoon toasted sesame seeds
- Salt to taste
- Freshly ground black pepper to taste
Method
- 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
