Seaweed Salad

Rita~'s Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• ¾ 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
• ½ teaspoon minced garlic
• 2 scallions , thinly sliced
• ¼ cup shredded carrot
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sesame seed , toasted

Directions:

1. 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.
2. 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.

Reviews

[mehreenz]

I have died and gone to HEAVEN! I followed the recipe exactly and it was DELISH!!!

[Chef Smig52]

I bought some dried seaweed about 5 years ago and I never knew what to do with it until now (foods that are dehydrated can be stored for years). I have researched the health benefits of seaweed and was amazed. I want to eat it 2 - 4 times a week. This recipe is simple, fast, and above all, delicious. I like a little spice-heat so I substituted, hot sesame oil for the regular, left out the sugar and cilantro, only used 1/2 clove of garlic minced, and this came out phenomenal. I will be going to Chinatown next week to stock up on seaweed. It is an ancient food and it provides your body with the minerals that are not in the American diet. Thank you so much for posting this recipe.

[Kit_71]

This is the first time that I've prepared seaweed!! It was a lovely suprise. I think next time I'll use less vinegar, for my taste, and maybe more sesame. It was a hit with my guests.