Simple Seaweed Salad Recipes

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SEAWEED SALAD



Seaweed Salad image

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

3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes
1 teaspoon finely grated ginger
1/2 teaspoon minced garlic
2 scallions, thinly sliced
1/4 cup shredded carrot
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted

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.

WAKAME SEAWEED SALAD



Wakame Seaweed Salad image

Provided by Alton Brown

Time 55m

Yield 4 servings

Number Of Ingredients 11

3/4 cup dried, cut wakame seaweed
4 1/2 to 6 cups cold water, for soaking
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon sugar
3/4 teaspoon kosher salt
1 1/2 tablespoons toasted sesame oil
1 small avocado
1 small carrot, peeled and grated (1/3 packed cup)
4 small red radishes, cut into small dice (about 1/2 cup)

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.

SEAWEED SALAD



Seaweed Salad image

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

3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 teaspoon sugar
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon minced garlic
1 small tart apple (1/4 pound) such as Granny Smith
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted

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.

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