Seaweed & Bean Salad

Recipe Details japanese-bean-salad-edited

Give a simple salad side dish a little Japanese magic with this seaweed and bean salad recipe. Most Japanese garden salads contain a little seaweed, giving them a unique umami quality that garden salads in the Western world often lack. As well as that, the salad dressing has a Japanese rice vinegar base, which adds the slightest hint of sweetness. Enjoy this salad as a side dish for lunch or dinner.

Onion, peeled and finely diced 1/2 Pcs
Cucumber , cut into small cubes 1/2 Pcs
Baby radishes, finely sliced 3 Pcs
Medium carrot, peeled and cut into small cubes 1 Pcs
Mixed peppers, cut into small cubes 2 Pcs
Mixed beans  1 Tin
Dried wakame  1 Tsp
Celery stick, finely sliced  1 Stick
Oil  2 Tbsp
Japanese rice vinegar  7 Tbsp
Pinch of salt and pepper


  1. Prepare the dressing by mixing the oil, rice vinegar, salt and pepper in a small bowl. Set aside.
  2. Rinse the beans in cold water and drain.
  3. Place the dried wakame in a bowl of cold water for about 10 minutes. Then drain and remove any excess water.
  4. Place all of the ingredients in a large bowl.
  5. Pour the dressing over the ingredients and mix well. Serve chilled as a delicious salad to any meal.