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.

Ingredients

• Scallions (thinly sliced), 2
• Apple, 1
• Dried Wakame seaweed (you can use it whole or cut), ¾^th oz.
• Soy sauce, 3 tbsp.
• Rice vinegar (not seasoned), 3 tbsp.
• Asian sesame oil, 2 tbsp.
• Chopped fresh cilantro, 2 tbsp.
• Sugar, 1 tsp.
• Finely grated peeled fresh ginger, 1 tsp.
• Minced garlic, ½ tsp.

Method

1. Toss and combine all the ingredients well.
2. Stir it till the sugar is completely dissolved.
3. Drain the water.
4. Soak seaweed in water for 5 minutes.

5. You can cut the uncut wakame in wide strips of ½ inches.

6. In a bowl, mix and stir together soy sauce, sesame oil, sugar, and ginger.

7. Now, cut the apple into pieces of say ¼ inches and add as a dressing along with seaweed, scallions, and cilantro.

8. Sprinkle with sesame seeds and serve.

Ingredients

• Medium tomato (use peeled and scoop out seeds, sliced), 1
• Cucumber (use peeled and scoop out seeds, sliced), 3 cups
• Dried hijiki seaweed, 1 tbsp.
• Scallion green or green onions, 1 tbsp.

For the Dressing

• Fresh chopped cilantro, ½ tbsp.
• Soy sauce, 2 tbsp.
• Rice vinegar, 3 tbsp.
• Extra virgin olive oil (you can add according to your taste), 1 tbsp.
• Salt and pepper, to taste

Method

• Garnish it with olive oil according to your taste.
• You can chop it if you want.
• Before cutting the seaweed, squeeze out excess water from the seaweed.
• For the dressing, mix together rice vinegar, soy sauce, and freshly chopped cilantro in a bowl.

• Rinse hijiki and soak in lukewarm water for 10 minutes or keep it soaked till you prepare the rest of the ingredients.
• Now, cut the seaweed into slices.
• Instead of having large pieces of hijiki, cut the seaweed into small pieces.
• Now, toss seaweed with the dressing together and serve.
• This is a Japanese seaweed salad recipe.

Ingredients

• Dried hijiki Seaweed, 12 g
• Carrot, 1
• Cucumber, 1
• Courgette, 1
• White or red onion, ½
• Daikon or iceberg salad, ¼
• Fresh chives (chopped), 4 tbsp.

For Vinaigrette

• Soy sauce, 1 tbsp.
• Sherry vinegar, 2½ tbsp.
• Olive oil, 6 tbsp.
• Mustard, 1 tbsp.
• Salt and black pepper, according to taste

Method

• Now, place these vegetables and the salad in a bowl having ice-cold water for 15 minutes.
• Till then, slice the cucumber and carrot into thin slices.
• Soak the seaweed in a bowl with warm water for about 10 minutes.
• Chop the salad roughly into large chunks.
• Now, remove the seaweed from the water and allow it to drain till you make the vinaigrette.

• Remove the vegetables from the ice-cold water and dry them properly with a paper towel.
• For the vinaigrette, mix mustard, sherry vinegar, soy sauce, olive oil, salt, and black pepper in the given quantities.
• Thinly slice the salad. Combine together the dressing, seaweed and vegetables together with some cashew nuts and coriander leaves in a bowl and serve.

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