Seaweed Salad Recipe

Seaweed, also known as kelp, is mostly used in Japanese foods. Trying out various types of salads is real fun. Including these kelp benefits and adding more vegetables in preparation of the salad, makes it more nutritious. Also, it is a great immune system booster. Seaweed salads are best to have with seafood.

Recipe # 1

Ingredients

• 3/4 ounce dried Wakame seaweed (you can use it whole or cut)
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 2 tablespoons Asian sesame oil
• 1/2 teaspoon minced garlic
• 1 teaspoon finely grated peeled fresh ginger
• 1 apple
• 2 scallions, thinly sliced
• 3 tablespoons rice vinegar (not seasoned)
• 2 tablespoons chopped fresh cilantro

Method
Soak seaweed in water for 5 minutes. You can cut the uncut wakame in wide strips of 1/2 inches. Drain the water. In a bowl, mix and stir together soy sauce, sesame oil, sugar and ginger. Stir it till the sugar is completely dissolved. Now cut the apple into pieces of say 1/4 inches and add as a dressing along with seaweed, scallions and cilantro. Toss and combine all the ingredients well. Sprinkle with sesame seeds and serve.

Recipe # 2

Ingredients

• 1 tablespoon dried hijiki seaweed
• 3 cups cucumber (use peeled and scoop out seeds, sliced)
• 1 medium tomato (use peeled and scoop out seeds, sliced)
• 1 tablespoon scallion green or green onions

For the Dressing

• 3 tablespoons of rice vinegar
• 2 tablespoons of soy sauce
• 1/2 tablespoon fresh chopped cilantro
• 1 tablespoon of extra virgin olive oil (you can add according to your taste)
• Salt and paper to taste

Method
Rinse hijiki and soak in lukewarm water for 10 minutes or keep it soaked till you prepare the rest of the ingredients. For the dressing, mix together rice vinegar, soy sauce and freshly chopped cilantro in a bowl. Now cut the seaweed into slices. Before cutting the seaweed, squeeze out excess water from the seaweed. Instead of having large pieces of hijiki, cut the seaweed into small pieces. You can chop it if you want. Now toss seaweed with the dressing together and serve. Garnish it with olive oil according to your taste. This is a Japanese seaweed salad recipe.

Recipe # 3

Ingredients

• 12g dried hijiki Seaweed
• 1 carrot
• 1 cucumber
• 1 courgette
• 1/2 white or red onion
• 1/4 daikon or iceberg salad
• 4 tablespoons chopped fresh chives

For Vinaigrette

• 1 tablespoon mustard
• 2½ tablespoons of sherry vinegar
• 1 tablespoon of soy sauce
• 6 tablespoons olive oil
• Salt and black pepper according to taste

Method
Soak the seaweed in a bowl with warm water for about 10 minutes. Till then, slice the cucumber and carrot into thin slices. Chop the salad roughly into large chunks. Now place these vegetables and the salad in a bowl having ice-cold water for 15 minutes. Now remove the seaweed from the water and allow it to drain till you make the vinaigrette. For the vinaigrette, mix mustard, sherry vinegar, soy sauce, olive oil, salt and black pepper in the given quantities. Remove the vegetables from the ice-cold water and dry them through with a paper towel. Thinly slice the salad. Combine together the dressing, seaweed and vegetables together with some cashew nuts and coriander leaves in a large bowl and serve it in a plate.

I hope all the recipes have tempted you enough. So get started with one of them now!