Lise Laflamme’s wakame salad | A WAVE OF FLAVOURS

Wakame and vegetable salad, fork left, on a rectangular white plate.

Lise Laflamme’s wakame salad

Difficulty :
Preparation time : 10 min + 15 min for rehydration
Number of servings : 4 persons
Type of dish : Salade

By Lise Laflamme, customer of Un Océan de Saveurs, a company based in Québec’s Gaspé Peninsula specializing in harvesting and processing edible seaweeds.

Ingredients

For the salad:
25 g (1 Tbsp) wakame seaweed
1 carrot, grated
1 small red onion, finely chopped
5 ml (1 tsp) lime zest
5 ml (1 tsp) orange zest
15 ml (1 Tbsp) ginger, very finely chopped
Toasted sesame seeds to taste
For the vinaigrette:
30 ml (2 Tbsp) rice vinegar
45 ml (3 Tbsp) light soy sauce
15 ml (1 Tbsp) sesame oil
5 ml (1 tsp) honey
Juice from half a lime

Preparation

Soak the seaweed in warm water for 15 minutes.
Meanwhile, prepare the other ingredients for the salad and mix well.
Drain the seaweed and cut into thin strips. Add the seaweed to the vegetable mix and toss well.
Mix all the ingredients for the vinaigrette.
Pour over the salad and toss again.
Just before serving, add the toasted sesame seeds.

It’s suggested to prepare the salad 1 or 2 hours before serving. Add the sesame seeds just before serving so that they retain their crunchiness. This recipe can be served as an appetizer for 2 to 4 persons, or as a side dish to accompany fish or seafood.

The Wakamé from Un Océan de Saveurs, used in this recipe has a refined vegetal flavor with a delicate hazelnut taste.

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

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