Seaweed Salad
This light, refreshing salad is an easy way to add seaweed to your diet. Try to find certified organic seaweed when you can so you can avoid exposing yourself & your family to pollutants.
3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce or Tamari (gluten free)
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
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 pieces and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce or Tamari (gluten free)
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
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 pieces and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.