* This is a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect.
I love Asian cuisine, especially when it’s tasty as well as healthy! I’ve teamed up with my friends at Kikkoman to create some yummy dishes that will definitely put a smile on your face!
This round, I’ve created a vegan Japanese seaweed salad, perfect for a light and flavorful appetizer! Great as a small bite of a full sized salad, it’s crunchy, tangy, sweet and salty – the perfect umami blend!
And Kikkoman is the best pairing! Kikkoman soy sauce is a versatile ingredient that can be used to cook many different types of cuisines as it is traditionally brewed. Kikkoman soy sauce is a flavor enhancer and is great as a traditional browning sauce in your meal preparation.
Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color. Brush Kikkoman Teriyaki on your veggies before cooking to enhance flavor and add a tangy, savory flavor.
And that’s why this vegan seaweed salad is even better with Kikkoman!
Vegan Japanese Seaweed Salad
- 1 tablespoon dried wakame
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon Kikkoman Soy Sauce
- 1/2 cup cucumber, julienned
- 2-inch piece of daikon radish, sliced (use a potato peeler to get the slices extra thin)
- 1 teaspoon lemon zest
- 2 teaspoons roasted black and white sesame seeds
Cover the wakame with water and let soak for 1 hour and then squeeze all the water from it.
Mix the wakame with the vinegar, sugar, soy sauce, daikon and cucumber slices.
Add the lemon zest and sesame seeds.
Allow to sit at room temperature for 30 minutes before serving.
Chill or serve at room temperature and enjoy!
This is a sponsored conversation written by me on behalf of Kikkoman. The opinions and text are all mine.
