I love seaweed salads. Mekabu seaweed is part of the wakame seaweed plant. If you can't find mekabu then wakame is a good substitute. You just need to slice it thinly.

You can use whatever ingredients you like in this salad. I used homemade flavoured abura-age and english cucumber. Here is a link to my flavoured abura-age (inari-age) recipe You can use thinly slice carrots, red peepers or snow peas too.

The dressing goes well with any salad. It has a slightly sweet, vinegary taste.

Gluten-Free Mekabu Seaweed Salad Recipe

Ingredients

• 1 57 gram or 2 ounce package of mekabu seaweed, rehydrated and rinsed
• 1 - 2 slices of gluten-free flavoured abura-age (inari-age)
• 1/2 - 1 cup sliced cucumbers
• Dressing
• 4 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon gluten-free soya sauce

Directions

1. Soak the dried mekabu in a large bowl of cold water for about 10 minutes, then drain and rinse well. Soak again for another 5 minutes and drain and rinse until the water runs clear. Wring out excess water and put in a bowl.
2. Slice the flavoured abura-age sheets into thin slices and add to the seaweed.
3. Take the seeds out of the english cucumber with a spoon and cut into thin strips or small cubes and add to the seaweed.
4. Now, make the dressing in a small bowl: add the rice vinegar, sugar and gluten-free soya sauce and mix until the sugar has dissolved. Pour over the seaweed, abura-age and cucumber and mix well.
5. Store in the fridge. It is ready after an hour, but I like making it a day ahead. Can be stored in the fridge for a week.

Above is the package of mekabu I used. Mekabu is part of the wakame seaweed plant. If you are interested in learning more about it, here is a link to the www.japanese-wiki-corpus.org website that has a great explanation.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.