Seaweed and Vegetable Salad

By Marge Perry & David Bonom
Enjoy the health—and flavor!—benefits of this umami-rich seaweed and vegetable salad that is on the table in about 15 minutes.
  • Course: Salad


  • Awase miso
  • Dressing:
  • Fresh orange juice
  • grated fresh orange zest
  • Honey
  • mirin
  • seasoned rice vinegar
  • toasted sesame oil
  • toasted sesame seeds


  1. For the dressing combine the miso, vinegar, orange juice, mirin, zest, oil, honey and sesame seeds in a small bowl.
  2. Place the seaweed in a bowl and add enough cold water to cover by 1-inch. Let soak 8 minutes
  3. Meanwhile, bring a small saucepan of salted water to a boil over high heat. Add the sugar snap peas and cook until bright green, about 1 minute (water needn’t return to a boil)