Recipe: Asian Seaweed Salad

Seaweed Salad

Seaweed Salad (minus the red bits)

This is going to look and taste different than the seaweed salad in the deli case because, first, that contains a huge amount of sugar and second, commercial seaweed salad usually includes green food coloring. Natural is definitely ono in this scenario. Makes 4 small side dish servings.

1 pkg seaweed salad mix*, about 1 oz
1 t toasted sesame oil
2 t rice wine vinegar
1 t soy sauce
1 t sugar
1 t grated ginger
1/2 t salt
1 T toasted sesame seeds
1 T green onions sliced thin (optional)

Seaweed Mix

* I used the package I bought for my Ake Poke, so most of the red bits have been removed. You can also use dried hijiki or other thin seaweed. Don’t use thick nori or kelp because that won’t make an appetizing salad.

Method: reconstitute seaweed salad by soaking in water per package directions for 30 minutes or so; drain and press with a paper towel to remove excess water. Mix other ingredients in a bowl then add seaweed and toss. Allow 30 minutes or more for flavor to develop before serving.

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