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Seaweed and Onion Salad with Umeboshi Vinegar
Salads are one of the most universal elements for health. When umeboshi vinegar is added on any salad, it requires no additional seasoning. Try it out today!
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Cook Time
20
minutes
mins
Servings
2
Persons
Ingredients
1x
2x
3x
1.5
tbsp
Umeboshi vinegar
30
g
Wakame seaweed
90
g
Onion
medium size
2
tbsp
Ground sesame seeds
30
g
Carrot
optional
2
pieces
Shiso leaves
optional
Instructions
Peel the skin of the onion, then slice thinly. If the onion is spicy, soak in water, then drain.
Put the onion slices in a bowl, add 1 tablespoon ume vinegar, rub it into the onion with your hands, then let sit.
Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces.
Squeeze out the excess water from the onion, then add 1 teaspoon ume vinegar. Add the wakame and sesame seeds. Garnish with shiso leaves.
Keyword
seaweed salad, onion salad, ume plum vinegar, umeboshi vinegar, umeboshi vinegar recipes