Recipe by Rita~
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.
Top Review by Andi of Longmeadow Farm
I am amazed! My DH asked if I could try to make some seaweed salad, (like the one he recently had a local restaurant) because he loved it! I had never had it, so went on an adventure in finding a suitable recipe. Of course, Rita would have it! I followed this exactly, and we both loved this....it was healthy, great tasting, and so easy! A must try!! Even if you think you won't like it, I loved it, and I never thought I would. Made for Diabetic Tailgate Party!
- 21.26 g dried wakame seaweed (whole or cut)
- 44.37 ml rice vinegar (not seasoned)
- 44.37 ml soy sauce
- 14.79 ml sesame oil
- 4.92 ml sugar
- red pepper flakes
- 4.92 ml finely grated ginger
- 2.46 ml minced garlic
- 2 scallions, thinly sliced
- 59.14 ml shredded carrot
- 29.58 ml chopped fresh cilantro
- 14.79 ml sesame seeds, toasted
Directions See How It's Made
- 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.