Mekabu and Tomato Sesame Vinegar Salad (Vegan)
A Japanese Superfood Salad perfect for Cooling Summer Days
A refreshing fusion of tomato, sesame, and silky sea essence. Light, umami-rich, and naturally nourishing—ready in minutes
Cool, light, and quietly powerful, this Mekabu and Tomato Sesame Vinegar Salad brings the clean sea essence of premium Japanese dried seaweed into a refreshing summer dish you can prepare in just 15 minutes. Mekabu, prized in Japanese foods for its natural umami, silky texture, and gut-supporting compounds, pairs beautifully with juicy tomatoes, nutty sesame, and bright rice vinegar for a balance that feels both energizing and grounding. Rooted in the simplicity of shojin ryori yet perfectly at home in modern plant-based fusion foods, this salad is ideal for staying cool on hot summer days, with silky mekabu, juicy bursts of tomato, and a light sesame vinegar dressing that feels bright, tangy, and deeply satisfying. Each bite offers a refreshing contrast of textures—smooth, tender, and slightly crisp—while delivering clean, ocean-grown nourishment that never feels heavy. It’s a quick, natural way to enjoy regenerative health foods while exploring fresh flavors beyond the familiar. With just one bowl and a handful of simple ingredients, you can create a cooling and vibrant silky-textured vegan salad that brings together tradition, wellness, and everyday ease.
Cooking time: 15 minutes
Servings: 2 servings
Ingredients:
2 Teaspoons dried Mekabu seaweed(5 Grams of dried Mekabu seaweed when rehydrated will blossom about 7 times in size )
6 cherry tomatoes
1 Tablespoon rice vinegar
1 Teaspoon soy sauce
1/2 Teaspoon mirin
1 Tablespoon ground sesame seeds
1/4 teaspoon of fresh grated ginger(optional)
Instructions:
1.
Hydrate dried Mekabu seaweed in hot water for 1-3 minutes. Lightly squeeze and drain excess water.
2.
Place tomato stem-side up and cut in half and slice again into bite-sized quartered pieces.
3.
Grind sesame seeds using a surikogi wooden pestle in a circular motion. Grate ginger(optional).
4.
Prepare salad bowl to make the Sesame Vinegar salad dressing by blending together rice vinegar, soy sauce, mirin, and ground sesame seeds.
5.
Add in the prepared bite-sized tomatoes and Mekabu seaweed to the sesame vinegar salad dressing and mix well. Top the mixture with grated ginger as your taste.
6.
Chill salad in the refrigerator for 10-15 minutes before serving(optional, but recommended)
7.
Enjoy!
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