Seaweed salad is something we have often ordered when we have gone out to Asian restaurants, but recently we have made it ourselves in our own kitchen. This nutrient rich salad is very easy to put together. You can buy a package of mixed seaweed or stay pure with just one kind like wakame or kombu, easily available at most grocery stores with international sections. The seaweed is dried so you need to soak it in water for 5 to 10 minutes. Squeeze the excess water out, slice the seaweed if necessary, and put the seaweed into a bowl. This salad pictured above contains wakame, aka funori, kiroboshi wakame, shiro kikurage, ito kanten, kizami hoshi kombu, dulce flakes, and soy beans (from edamame).
Use any combination of the following for the dressing (Mix the dressing ingredients all together first before putting on the seaweed to make sure you have the flavor you want): brown rice vinegar, toasted sesame oil, soy sauce (or tamari), mirin, sugar (pinch) or agave, grated ginger, and toasted sesame seeds.
Not only does this dish taste great, but it’s incredibly healthy too. There is also something profound and awesome, especially for a midwesterner, about eating vegetables from the sea.