A friend called me recently to tell me two things. One, she hates paying so much for the seaweed salad that's pre-made in the sushi section of most higher end grocery stores, though she loves the salad and therefore can't stop buying it. And two, can I please create a recipe for it so she can make it at home herself and save a few bucks. Seeing as I also love seaweed salad and don't like paying for it as well, I agreed.
I've been toying with seaweed a bit lately due to its sustainability and nutrient dense properties. It's a green superfood filled with antioxidants, potassium, magnesium, iron, folate, and multiple vitamins as well as calcium. It also includes iodine, which isn't always easy to get in your diet, but it does helps regulate the thyroid. Sodium watchers need to limit their intake of dried seaweed, but it's a good source of protein for vegetarians. I created a seaweed pesto a little while ago that I put on everything from fish to crackers to even zucchini noodles. Turns out, I just skipped over the basic salad.
I honestly could eat the seaweed straight up with nothing on it once it has soaked. It's salty with a slight sweetness, but that could be a bit too much for some, so I tried some minimal doctoring. It's really quite easy. I like Wakame seaweed and you can find it at Whole Foods and other specialty stores. It comes dried, but after soaking it in water for a few minutes, it expands into beautiful, soft pieces of seaweed that you can add a simple Asian dressing to. What's also great is that a small 2 ounce dried package is a little over $2 and can serve up to 8 people, though if you're hungry I'd say more like 6. Either way, you're still going to get your money's worth.
- 2 ounces dried Wakame seaweed
- 1/2 teaspoon grated ginger
- 2 tablespoons rice vinegar
- 1 tablespoon Bragg's liquid aminos
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- Optional: add half moon slices of an English or Persian cucumber
- Place the dried seaweed in a glass bowl and cover with cold, filtered water. Let stand for about 10 minutes until tender. Then drain and wring out any excess water in the seaweed.
- Make the dressing by whisking the ginger, vinegar, liquid aminos and sesame oil together. Once combined, pour over the seaweed (and cucumber if using) and refrigerate to allow the flavors to develop from a half hour to overnight.
- When ready to serve, toss the sesame seeds on top and enjoy.