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

Name: Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing
Yield: 2 servings
Cuisine: American
Ingredients: 4 leaves Cabbage; 35 grams Wakame preserved in salt (rinsed and soaked); 1 can Canned tuna; 40 grams Carrot; 1 1/2 tbsp ● Ponzu; 1 tbsp ● Mayonnaise; 1 ● Ground sesame seeds; 1 ● Black pepper

cookpad.japan @cookpad_jp

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

Adjust the amount of vegetables you use to your liking. The vegetables are very hot just out of the microwave, so be careful. If you're having this as a hot salad, warm the bowl over hot water for a while, it will be even hotter and nicer. Please adjust the microwaving time according to your liking. For 2-3 servings. Recipe by John Lee Cooker

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

cookpad.japan @cookpad_jp

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

Saved

Ingredients

2 servings

4leaves Cabbage
35 gramsWakame preserved in salt (rinsed and soaked)
1 canCanned tuna
40 gramsCarrot
1 1/2 tbsp● Ponzu
1 tbsp● Mayonnaise
1● Ground sesame seeds
1● Black pepper

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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.