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Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing

Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing

A salad you can assemble in no time with ingredients you have in the fridge. It's dressed in a mayonnaise-ponzu sauce dressing with lots of black pepper. Good hot or cold.

Ingredients: 2-3 servings

Cabbage
4 leaves
Wakame preserved in salt (rinsed and soaked)
about 35 g
Canned tuna
1 can (80 g)
Carrot
40 g (about 5 cm)
● Ponzu
1 1/2 tablespoons
● Mayonnaise
1 tablespoon
● Ground sesame seeds
To your liking
● Black pepper
to taste (I recommend a generous amount)

Steps

1. Rinse and soak the wakame and blanch briefly in boiling water, then refresh in cold water. Drain well and cut into bite-sized pieces. Drain the canned tuna.
2. Cut the cabbage up roughly, and julienne the carrot. Microwave both for 4 to 5 minutes at 500 W until wilted. When they've cooled down enough to handle, squeeze out any excess moisture.
3. Put the ingredients from Steps 1 and 2 in a bowl, add the flavoring ingredients marked ● and mix. Put on serving plates and done!
4. It'll be even tastier if you rest the salad for a while in the refrigerator to let the flavors blend together.

Story Behind this Recipe

I made this with things I already had in the refrigerator when I thought I needed one more item for dinner.