Sesame Seaweed Salad
Nice to serve with sushi or any fish meals. I like to have it chilled.
- Ready In:
- 1 ounce wakame seaweed, snipped into 1-in . pieces if in large chunks (about 1 cup)
- 1 cup dulse seaweed (about 1/2 oz.)
- 1 cup arame seaweed (about 1/2 oz., or use more dulse)
- 2 tablespoons sesame seeds
- 2 tablespoons toasted sesame oil, divided
- 3 large garlic cloves, thinly sliced crosswise
- 2 green onions, sliced
- 1 1⁄2 tablespoons reduced sodium soy sauce
- 1 tablespoon unseasoned rice vinegar (optional)
- Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
- Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
- Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
- Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
- Taste and add rice vinegar if you like. Serve warm or at room temperature.
- *Buy dried seaweed at natural foods stores and Asian markets.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
This was very good. I love the seaweed salad that I get at my local sushi joint, but I haven't been able to duplicate it at home. This is very close. I increased the amount of sesame oil and rice vinegar, but otherwise followed the directions as written. I was very surprised at the amount this made- I cut to one serving, but in my mind, I'd call that amount 4 lunch sized servings. I'll really enjoy being able to make this salad at home for my bento lunches! Made for ZWT7- Emerald City ShakersReply
see 3 more