Seaweedsalad Recipes
SEAWEED SALAD
Seaweed has amazing properties! Sea vegetables are virtually fat-free, low calorie and are one of the richest sources of minerals in the vegetable kingdom. According to Seibin and Teruko Arasaki, authors of Vegetables from the Sea, "All of the minerals required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, there are many trace elements in seaweeds." They also contain vitamins as vitamin A (in the form of beta-carotene), B1, B2, B6, niacin, vitamin C, pantothenic acid, and folic acid. Analysis has shown trace amounts of vitamin B12, which rarely occurs in land vegetables. Sea vegetables have been shown to cleanse the body of toxic pollutants. Seaweed feeds the shafts and the ducts of the scalp to help improve the health of the hair. It has been said that the thick, black, lustrous hair of the Japanese is partly due to their regular diet of brown sea vegetables such as arame. Research has shown that minerals are important to healthy hair growth, and arame has a high mineral content. Other health benefits, according to Carlson Wade's book Health Secrets from the Orient, include regulating the hormones, enriching the bloodstream, assisting in metabolism, promoting a youthful skin color, and helping to warm the body to promote mental youthfulness. So enjoy this nutritionally-packed food on the planet.
Provided by Rita1652
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
SEAWEED SALAD
Seaweed comes in many forms, and is used extensively in Japanese cuisine. Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth. Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly. Two types that are commonly available are reddish-purple dulse and bright green wakame. Both simply need bathing in cold water for a few minutes to soften and ready them for use. Once soaked and drained, the seaweed is tossed with a simple traditional dressing of sesame oil with ginger and soy. My version makes a fine vegetarian meal, with thin slices of carrot, radish, cucumber and daikon, along with avocado, green onion, pumpkin seeds and sesame seeds.
Provided by David Tanis
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Put the dulse and wakame in a large bowl and cover with cold water. Let soak 5 to 10 minutes, until softened. Drain in a colander, pat dry and place in a serving bowl.
- To make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.
- Spoon half the dressing over the seaweed, add the lime juice and toss gently. Taste and add a small amount of salt if necessary. Surround the salad with the carrot, radish, daikon, cucumber and avocado. Season them lightly with salt and drizzle with the remaining dressing.
- Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
SEAWEED SALAD
Provided by Jody Adams
Categories Salad Ginger Leafy Green Side Vegetarian Quick & Easy Vinegar Apple Healthy Vegan Sesame Soy Sauce Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
SEAWEED SALAD
Healthy and refreshing seaweed salad recipe. Served with cherry tomato over green leaf lettuce and drizzled with miso dressing, this vibrant salad is a delicious change to the usual salads at your dinner table.
Provided by Namiko Chen
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Gather all the ingredients.
- Soak the dry seaweed salad mix in cold water for 5-8 minutes. Drain the seaweed and squeeze out the excess water. Serve the seaweed in individual bowls or large serving bowl. Chill the salad before serving.
- For the dressing, use a mortar and pestle (Japanese suribachi and surikogi) to grind the sesame seeds. This will add a nice aroma and texture to the dressing.
- Combine Miso Dressing ingredients in a small bowl and whisk together.
- Put the dressing in a small bowl or dressing bottle. Mix or shake the dressing before pouring to the salad.
Nutrition Facts : Calories 30 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 415 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
EASY SEAWEED SALAD
This is the Chinese style of seaweed salad. The recipe can be adjusted according to your taste. Serve chilled or at room temperature.
Provided by Tony0314
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse wakame, place in a bowl, and cover with water. Let soak until soft, 5 to 6 minutes. Drain and squeeze dry; slice into thin strips.
- Whisk rice vinegar, green onions, soy sauce, sesame oil, chili sauce, garlic, ginger, and stevia powder in a serving bowl. Add wakame strips; toss until coated. Sprinkle sesame seeds on top.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 5.9 g, Fat 9 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 619.1 mg, Sugar 1.7 g
WAKAME SEAWEED SALAD
Provided by Alton Brown
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
- Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
- When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
- When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.
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LOW-CARB SEAWEED SALAD RECIPE - SIMPLY SO HEALTHY
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5/5 (5)Total Time 10 minsCategory Salad, Side DishCalories 74 per serving
- In a medium bowl, soak dehydrated seaweed in warm water for about 5 minutes or until it expands significantly and softens. Next, transfer seaweed to a colander and rinse with cold water. Let seaweed rest in the colander while preparing the salad dressing so that the residual water can drain out.
- Next, combine the rice vinegar, soy sauce, sesame oil, sweetener, ginger, garlic, and wasabi powder in a small bowl, stirring until all ingredients are thoroughly incorporated and the sweetener is dissolved.
- Transfer rehydrated seaweed to a large bowl and then add the dressing from the previous step.
- Finally, add scallions, shredded carrot, and sesame seeds and stir until evenly incorporated. Add salt if desired and serve. Enjoy!
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5/5 (4)Total Time 30 minsCategory AppetizerCalories 87 per serving
- Bring a pot of water to a boil. Add the kelp, and simmer over medium heat for 5 minutes. Drain and rinse thoroughly in cold water. Drain completely and set aside. (You can also run it through a salad spinner to dry it even more.)
- Next, make the sauce / dressing. In a large heat-proof bowl, arrange the minced garlic, minced ginger, Thai chilies, and the white parts of the scallions so they’re next to each other at the bottom of the bowl. Don’t pile them on top of each other, as you’ll be pouring hot oil over everything, and you want it in an even layer.
- Add 3 tablespoons of oil to a small pot or saucepan. Add the Sichuan peppercorns and let them infuse the oil over low heat for 10 minutes until fragrant. Take care not to burn the peppercorns.
- Scoop out the peppercorns, and turn up the heat on the oil until it’s just smoking. Then, immediately turn off the heat and pour the oil over the aromatics in your heat-proof bowl. The oil should be hot enough that the aromatics sizzle on contact.
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Ratings 7Calories 40 per servingCategory Salad
- In a medium bowl, whisk the dressing ingredients together until the sugar and salt are completely dissolved.
- When the seaweed has rehydrated, pour the seaweed into a colander and then rinse it thoroughly.
- Use your hands to gather up the seaweed and then squeeze as much water out of it as you can.
JAPANESE SEAWEED SALAD (WAKAME) - ASIAN CAUCASIAN …
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5/5 (15)Total Time 10 minsCategory AppetizerCalories 62 per serving
- Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated.
- While seaweed is soaking, prepare the dressing: In another medium-sized bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
- When the seaweed is rehydrated, strain the seaweed in a colander and rinse thoroughly. Make sure to remove as much moisture as possible, squeezing the seaweed if necessary.
- Add the seaweed, sliced cucumber, and sesame seeds to the bowl of dressing and toss well to coat.
MIYEOK MUCHIM (SEAWEED SALAD) - KOREAN BAPSANG
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4.3/5 (12)Estimated Reading Time 4 minsServings 4
- Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes.
- Bring a medium pot of water to a boil. Plunge the miyeok into the water and blanch for a minute. Drain and rinse in the cold water until the miyeok is cool. Drain well, and squeeze out excess water.
- Cut the miyeok into bite size pieces by running a knife through a few times in different directions.
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- 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.
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- In the meantime, add soy sauce, rice vinegar, mirin, salt, sugar, and sesame oil in a medium mixing bowl. Mix well.
- Drain the water and squeeze the rehydrated seaweed with your hands to remove excess water.
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- In spice grinder, pulse 1/4 cup of the toasted sesame seeds to a fine powder. Transfer the ground sesame seeds to a medium bowl. Add the mayonnaise, rice vinegar, soy sauce, mirin and lemon juice to the bowl, and whisk until smooth. Season the toasted sesame dressing with salt.
- In a large bowl, cover the wakame with 1 inch of cold water. Let stand at room temperature until the wakame is hydrated and tender, about 2 minutes. Drain and, using your hands, squeeze out the excess moisture. Transfer the wakame to a serving bowl and add the kale, cucumber, scallions and celery. Toss with half of the toasted sesame dressing until well coated. Sprinkle the salad with the remaining 1 tablespoon of the toasted sesame seeds. Pass the extra toasted sesame dressing at the table.
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