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ingredients

1 Tbsp wakame
4 red leaf lettuce
1 cucumber
1 green onion
1 tomato
5-7 oz silken tofu

Dressing
2 Tbsp Kikkoman® Sesame Oil
2 Tbsp Kikkoman® Soy Sauce
1 Tbsp Kikkoman® Rice Vinegar
1 1/2 tsp sugar
1 clove garlic (use roughly ¼ tsp grated garlic)
1 Tbsp white sesame seeds

 

directions

In a small bowl, hydrate wakame seaweed in ½ cup water for 10-15 minutes. Drain well.

 

Grate the garlic.

In a small bowl, combine all the seasoning ingredients.

 

Whisk all together.

 

Cut the red leaf lettuce into bite sizes.  Peel the cucumber in stripes and then cut it diagonally into thinly slices.

 

Chop half of green onion and put into the dressing.  Mix well.

 

Cut the tomato into wedges.

 

Cut the tofu into 1 inch cubes.

 

Assemble the salad by placing the lettuce, tomato, cucumber, wakame seaweed, and tofu.  Sprinkle nori seaweed.  Drizzle the dressing before you serve.  Enjoy!

 

 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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