Seaweed Salad Recipes

WAKAME SEAWEED SALAD

Wakame Seaweed Salad image

Provided by Alton Brown

Time 55m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3/4 cup dried, cut wakame seaweed
4 1/2 to 6 cups cold water, for soaking
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon sugar
3/4 teaspoon kosher salt
1 1/2 tablespoons toasted sesame oil
1 small avocado
1 small carrot, peeled and grated (1/3 packed cup)
4 small red radishes, cut into small dice (about 1/2 cup)

Steps:

Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

SEAWEED SALAD

Seaweed Salad image

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.

Provided by Rita1652

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 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
1/2 teaspoon minced garlic
2 scallions, thinly sliced
1/4 cup shredded carrot
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted

Steps:

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.

SEAWEED SALAD

Seaweed Salad image

Seaweed comes in many forms, and is used extensively in Japanese cuisine. Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth. Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly. Two types that are commonly available are reddish-purple dulse and bright green wakame. Both simply need bathing in cold water for a few minutes to soften and ready them for use. Once soaked and drained, the seaweed is tossed with a simple traditional dressing of sesame oil with ginger and soy. My version makes a fine vegetarian meal, with thin slices of carrot, radish, cucumber and daikon, along with avocado, green onion, pumpkin seeds and sesame seeds.

Provided by David Tanis

Categories quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 ounce dried red dulse seaweed
1 ounce dried green wakame seaweed
2 tablespoons rice-wine vinegar
2 teaspoons sugar
2 teaspoons grated ginger
1/2 teaspoon wasabi powder
2 teaspoons soy sauce
1 tablespoon roasted sesame oil
Juice of 1 lime
Sea salt, to taste
1 small carrot, peeled and sliced paper-thin
4 red radishes, thinly sliced
2 ounces daikon radish, peeled and thinly sliced
1 small cucumber, peeled and thinly sliced
1 firm-ripe avocado, sliced
1 teaspoon toasted white sesame seeds
1 teaspoon toasted black sesame seeds
2 teaspoons toasted pumpkin seeds
4 green onions, slivered

Steps:

Put the dulse and wakame in a large bowl and cover with cold water. Let soak 5 to 10 minutes, until softened. Drain in a colander, pat dry and place in a serving bowl.
To make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.
Spoon half the dressing over the seaweed, add the lime juice and toss gently. Taste and add a small amount of salt if necessary. Surround the salad with the carrot, radish, daikon, cucumber and avocado. Season them lightly with salt and drizzle with the remaining dressing.
Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams

SEAWEED SALAD

Seaweed Salad image

Provided by Jody Adams

Categories Salad Ginger Leafy Green Side Vegetarian Quick & Easy Vinegar Apple Healthy Vegan Sesame Soy Sauce Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 teaspoon sugar
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon minced garlic
1 small tart apple (1/4 pound) such as Granny Smith
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted

Steps:

Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

SIMPLE SEAWEED SALAD

Simple Seaweed Salad image

The easiest way to produce this is to buy a small package of mixed seaweeds and proceed from there. But once you get more familiar with seaweed, you can use wakame, kelp, hijiki, or others, alone or in any combination you like.

Provided by Mark Bittman

Categories dinner, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 ounce assorted dried seaweeds or wakame
1/4 cup minced shallot, scallion, or red onion
2 tablespoons soy sauce, or to taste
1 tablespoon rice wine or other light vinegar, or to taste
1 tablespoon mirin or 1 teaspoon sugar, or to taste
1/2 tablespoon dark sesame oil, or to taste
Pinch cayenne, or to taste
Salt, if necessary
1 tablespoon toasted sesame seeds, optional

Steps:

Rinse the seaweed once and soak it in at least 10 times its volume of water. When tender, about 5 minutes later, drain and gently squeeze the mixture to remove excess water. Pick through the seaweed to sort out any hard bits (there may be none) and chop or cut up (you may find it easier to use scissors) if the pieces are large. Put in a bowl.
Toss with the shallot, soy sauce, vinegar, mirin, sesame oil, cayenne, and salt. Taste and add salt or other seasonings as necessary. Serve garnished with the sesame seeds.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 443 milligrams, Sugar 1 gram

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