I made this easy refreshing salad again and again during summer. Even in autumn my husband asks me to make it. It's good just as it is, but I like to add the flavour of freshly ground sesame seeds. I hope you enjoy it.

When I tried making a salad with ingredients in my freezer, I ended up with a seafood salad! It tasted great anyway, so I uploaded the recipe.Since the crab sticks and shirasu already contain an ample amount of salt, don't pour too much ponzu. Recipe by uzu1118

I looked everywhere but couldn't really find a recipe to the exact Wakame salad served in Japanese restaurants and especially those specializing in Sushi. So, I did my best to replicate it. It took me two approches of trial and error but I think I got it right.

Japanese seaweed salad with sesame and miso dressing is a quick and very refreshing recipe which is perfect to eat during the hot summer weather. I will share with you two different ways to prepare this salad. One with Japanese mustard greens (mizuna); and one with cucumber, red leaf lettuce and tomato.35 years ago in Japan, I was introduced to the Japanese seaweed salad(Kaisou Sarada in Japanese) and fell in love with this dish. An authentic Japanese seaweed salad is not the same as those you get in the Japanese restaurant in the State. If you’ve ever had it, it actually tastes so much better.Video instruction: youtu.be/6XfgAMoe_Gs

Wakame seaweed has great nutrients, so I like to add it in my cucumber salads! If you don’t have the koji, you can substitute with a little bit of miso and soy sauce.

This is a standard salad at yakiniku (grilled meat) restaurants. I wanted to eat a generous portion of it, and it looked easy - so I tried making it and it really was easy!The keys are to mix everything well with your hands, and to use lots of Korean nori seaweed.After ripping up the leafy vegetables, dry them well and chill them in the refrigerator to make the leaves very crispy. Mix the salad just before serving. Recipe by ena33

I wanted to eat something simple and fresh tasting so I made this. It was surprisingly delicious. It's great added to udon noodles too.Use either ponzu sauce or mentsuyu sauce, whichever you prefer. Ponzu sauce is more refreshing and mentsuyu sauce has a sweet taste. If you're using a whole leek, put the green part in the boiling water first, then add the white part 5 seconds later. Double the seasoning ingredients if you're using the whole leek. For 1 serving. Recipe by miyuki12

I made a variation of this side dish with Mixed Komatsuna and Boiled Eggusing bean sprouts and wakame seaweed. It's an inexpensive recipe that you can make with ingredients you have on hand.Try adding some thinly sliced carrots for color. Mix the carrot with the bean sprout on the same plate and microwave. Instead of mixing everything together, leave some things to put on top as accents to make it look more appetizing. When you have lots of toppings, add some extra seasoning. For 3 to 4 servings. Recipe by miyuki12

The cucumbers are freshly harvested this morning!

Made this up with what I had available. Best if made without low-fat ingredients. A great dish for a warm summer evening dinner.