Seaweed Salad Recipe
Before I tell you how you can quickly throw together this Seaweed Salad I just want to give you a few quick bits of information on seaweed.
This is a great tasting vegetarian dish, combining sweet and spicy.
It’s a good source of iron, calcium, Vitamin A, Vitamin C, Vitamin E and Vitamin K along with photonutrients.
There are different variations of the Seaweed Salad.
I’m posting two different recipes here for you to use.
1/2 cup dried arame seaweed –You’ll need to soak this in warm water for about 20 minutes and then rinse and chop into slices & pieces to make the salad.
one cup shredded red cabbage
one cup shredded carrots
1 TBSP grated ginger
2 TBSP soy sauce
1 TBSP toasted sesame oil
sesame seeds for garnishing
You simply mix all the ingredients except the sesame seeds (those are used for garnish) together in a big bowl, making sure to toss well to coat all the seaweed and ingredients.
Marinade the salad for at least an hour (preferably longer) to ensure the seaweed, carrots and cabbage soak up the ginger, sesame oil and soy sauce.
Garnish with the sesame seeds.
1 oz. dried seaweed (miyeok)
1 teaspoon of dried red chili flakes
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Salt to taste
1 teaspoon honey or sugar
1/2 teaspoon white sesame seeds
Heat up a pot of water and bring it to boil.
Boil the dried seaweed for about 3 minutes or until they turn soft.
Drain the water and squeeze the excess water out of the seaweed.
Set aside and let cool.
Add all seasonings and ingredients into the seaweed and toss well.
Chill in the fridge and serve cold.