Soba Salad With Seaweed, Cucumbers, and Asparagus from serious eats

  • 1 pound asparagus, 20150605-seaweed-pasta-salad-daniel-gritzer-13-thumb-625xauto-423921woody ends trimmed
  • 1/2 ounce dried wakame seaweed (see note above)
  • 300 grams (about 10 1/2 ounces) dried soba noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/4 cup fresh juice from 2 lemons
  • 2 tablespoons canola, vegetable, or grapeseed oil
  • 1 (1 1/2-inch) knob fresh peeled ginger, grated
  • 1 large English cucumber, ends trimmed, quartered lengthwise, and thinly sliced into quarter-moons
  • 2 tablespoons toasted sesame seeds, plus more for garnish
  • 2 scallions, white and light green parts thinly sliced on the bias
  • Kosher salt

  1. Place wakame in a medium bowl and cover with plenty of warm water. Let stand until softened and rehydrated (about 10 minutes), then transfer to a fine mesh strainer to drain. In a large pot of salted boiling water, blanch asparagus until crisp-tender, about 2 minutes. Using tongs, transfer to an ice-water bath to chill. Slice chilled asparagus into 1 1/2-inch lengths on a slight bias.

  2. In a new pot of salted boiling water, cook soba noodles until tender, according to package instructions. Drain in a colander and rinse with cold running water until chilled.

  3. In a small mixing bowl, stir together soy sauce, sesame oil, lemon juice, canola oil, and ginger. Drain wakame and squeeze out excess water with your hands.

  4. In a large bowl, combine soba noodles, asparagus, wakame, cucumber, sesame seeds, and scallions and toss well. Season with salt and serve, sprinkling more sesame seeds on individual plates, if desired.

Seaweed salad — Moosewood

1 ounce dried wakame (about 2 cups)

1/2 ounce dried arame or hijiki (about 1 cup)


1 tbsp sugar

1/3 c. rice wine vinegar or 1/4 c. white vinegar

1 tbsp soy sauce

1-2 tbsp toasted sesame seeds

1/2 to 1 fresh chili, seeded and minced

1 tsp. dark sesame oil

Please the 2 dried seaweeds in separate heatproof bowls, add boiling water to cover, and set aside to soak.  Wakame and hijiki usually soften in about 10 minutes, although it can take longer.  Arame softens in about 5 minutes.

In a small bowl, whisk together all of the dressing ingredients.

When softened, drain each seaweed well.  Remove any tough center ribs of the wakame, cut it into thing strips, and place in a serving bowl.  Add the arame or hijiki, pour on the dressing, and toss well.  Cover and refrigerate for at least 20 min.  Served chilled.

DMV NOTE:  I have no clue how much dried seaweed I used but imagine it was much less than what is called for (Carol gave me the seaweed).  Bearing that in mind I halved the dressing.  I used a 1/4 jalapeno as I didn’t have a hot red pepper, and added some aleppo pepper flakes for color.  It’s delicious, not the brillant green you find in restaurants but no preservatives and also not $5/serrving or $8/pound.