When you read about and feel the health benefits of seaweed you might find yourself wondering why we ever make salads with lettuce. For some the taste might take a while to become accustomed to, but it is absolutely refreshing in this seaweed salad recipe. I know you may be thinking that it is easier to buy those pre-made seaweed salads you find at the grocers or eat servings of seaweed salad when you order sushi. Unfortunately those pre-made seaweed salads contain things like “Yellow #5”, “Blue #1”, and bunch of preservatives.
A real seaweed salad is easy to prepare and packed full of nutrients that just can’t be rivaled by any land vegetable. You can order seaweed direct from the coast or purchase at your local Asian market. If you decide to purchase at an Asian market be sure to read the label, for some companies add MSG to their products. I have been buying our seaweed now direct from small harvesters in the US. I can purchase from both coasts and get a wider variety of fresh products.
For this salad I use Wakame seaweed. It is the easiest to find and has a mild flavor. It is a good “training” seaweed!
1/2 cup dried seaweed (Wakame) I usually break it up a bit while it is dry
1 carrot peeled (cut very thin)
2 Tbs. seasoned rice wine vinegar
1 Tbs. sesame oil
1 tsp. agave nectar
2 tsp. tamari/soy sauce,
1/2 tsp. Toasted sesame seeds
Sea salt to taste.
1. Soak the seaweed for about 10 min. in cold water. In another pot bring 4 cups of water to a boil. Create an ice bath by putting ice and water in a bowl. Drain the water from the seaweed and pour the boiling water over the seaweed. Let sit for 3 minutes, then transfer the seaweed to the ice bath. Let the seaweed sit in the ice bath for 5 min. and then drain water from the bowl.
2. Combine the sliced carrots with the seaweed.
3. Prepare the dressing by combining the rice wine vinegar, sesame oil, tamari, and agave nectar and whisk briefly in a small bowl.
4. Pour dressing over carrots and drained seaweed. Add the toasted sesame seeds. Let the salad marinate for 5-10 min. and then enjoy!
Feel free to play around with this recipe. Add new ingredients and experiment with variations for the dressing (add some wasabi)!