Assorted Vegetables
Sesame green beans & Wakame salad
These are the three vegetable dishes I made to enjoy throughout the week. The dishes include pickled radishes (recipe linked), sesame green beans, and wakame salad. Let’s make it!
Notes:
Tamagoyaki: No need for a recipe—watch this short YouTube video on how to make it (I love her channel!).
Pickled Radishes: I made this recipe a couple of months ago and still use it often. You can find the recipe here.
Wakame Salad and Sesame Green Beans: Recipes below.
Recipe 1: Wakame Salad
This salad is similar to the seaweed salad you’d find at a Japanese restaurant. It’s simple and delicious!
Dressing Ingredients:
1 cup rice vinegar
½ cup sugar
½ tsp salt
Salad Ingredients:
1 English cucumber (or substitute with 2 carrots, sliced thinly)
½ cup dried wakame seaweed
1 cup daikon radish, thinly sliced
Sesame seeds for garnish
Directions:
Prepare the Dressing:
Heat the rice vinegar in a small pan over low heat until warm.
Stir in the sugar and salt until dissolved. Remove from heat and let cool.
Prepare the Salad:
Slice the cucumber or carrots thinly. If using cucumber, sprinkle slices with salt and let sit for 5 minutes to draw out excess moisture. Rinse and pat dry.
Rehydrate the wakame seaweed according to package instructions (usually soaking in water for about 10 minutes). Drain well.
Combine the cucumber or carrot slices, daikon radish, and wakame in a bowl.
Toss with the dressing and garnish with sesame seeds. Enjoy!
Recipe 2: Sesame Green Beans
This nutty, flavorful side dish is simple and quick to prepare.
Ingredients:
16 oz green beans
¼ cup toasted white sesame seeds
2 Tbsp soy sauce
2 Tbsp mirin
1 tsp light brown sugar
Directions:
Cook the Green Beans:
Bring a large pot of salted water to a boil.
Boil the green beans for about 2 minutes. Do not overcook.
Drain and rinse under cold water. Trim the ends off.
Prepare the Dressing:
Using a mortar and pestle, grind the toasted sesame seeds into a paste.
In a bowl, mix the sesame paste with soy sauce, mirin, and brown sugar.
Combine:
Toss the green beans with the sesame dressing until evenly coated.
Serve cold and enjoy!
