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    You are in: Home / Recipes / Emerald Sea Salad Recipe
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    Emerald Sea Salad

    Emerald Sea Salad. Photo by Chef Joey Z.

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Chef Joey Z.'s Note:

    This is a lovely salad that I've enjoyed in Japanese establishments. It is pretty close to the one I had, though I do believe there were pieces of agar and red pepper flakes in the one I ate before. This salad is also different because the sea veggies aren't as bright a green. I suspect this is because the sea veggies I used aren't artificially colored. This goes well with any Tofu or Miso dish. I didn't include the chilling time in the recipe.

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    Units: US | Metric

    For the Salad

    • 2 cups dried wakame seaweed
    • 1 cup dried arame seaweed

    For the Dressing


    1. 1
      Soak Wakame in enough warm filtered water to reconstitute it. About 5 minutes. It should be soft. Drain it well and pat dry. Remove any tough stems and discard. Cut the sea veggies into strips.
    2. 2
      Soak the Arame the same as the Wakame. Drain and pat dry. Combine the Wakame and Arame in a medium size bowl.
    3. 3
      Make your dressing. In a small bowl mix the vinegar, sesame oil, rice syrup, tamari or soy sauce and pepper. Add to the sea veggies and toss to coat.
    4. 4
      Stir in the sesame seeds. Cover and refrigerate until chilled.
    5. 5
      You can serve this over a green salad if you like.
    6. 6
      Bon Appetit!

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    Nutritional Facts for Emerald Sea Salad

    Serving Size: 1 (20 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 115.2
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 252.3 mg
    Total Carbohydrate 2.5 g
    Dietary Fiber 1.1 g
    Sugars 0.1 g
    Protein 2.1 g

    The following items or measurements are not included:

    wakame seaweed

    arame seaweed

    brown rice syrup

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