With as hot as things have been lately, cooking has been a bit of a challenge – not wanting to heat the vardo up too much, and a nice change from crockpot cooking and BBQ-ing. Plus, I’ve been craving a salad… But not your ordinary, run-of-the-mill salad but a “Leyla Salad”. That means… anything is possible. š
Wakame is a seaweed with incredible nutrients and a good source of iron too. Plus, it’s absolutely delicious!
Wakame Rice Salad
2 cups cooked cold rice
2 zucchini, cut into matchstick size pieces
2 cucumbers, cut into matchstick size pieces
3 cups green beans, cut into 1″ size pieces
2 red bell peppers, julienne
4 cups cherry tomatoes, cut in half
1/2 block extra firm tofu, cubed
5 cups wakame seaweed, soaked washed and chopped into sizes you like
Mix all the ingredients in a large salad bowl. Pour salad dressing over it and toss together very well.Ā Let sit for 20-30 minutes before serving.
Dressing
3 cloves garlic
2″ piece of ginger
2 TBSP sesame seed oil
1/4 cup vegetable oil
3 TBSPĀ sudachiĀ citrus marinade
1/4 cup Chingkan Chinese vinegar
3 TBSP Tamari
Place all ingredients into the food processor and process until smooth and creamy. Pour over the salad and mix very well together.
Bouncin' Around 