This crunchy seaweed salad is refreshing and soooooooooo healthy! Get all the nutritional benefits of eating seaweed without any effort! In fact, its ALL PLEASURE! As per most of our recipes, feel free to play with this one – use whatever veggies you have at hand – cucumbers, radish, beetroot, vary it with a french mustard dressing, and if you’re not a fan of left-overs, stir fry it on day 2 for a totally different taste! You cant go wrong…
20g dried wakame seaweed or 100g of fresh wakame **
3 tablespoons sushi vinegar
1.5 tablespoons soy sauce
3 tablespoon sesame oil
red pepper flakes to taste
1 teaspoon finely grated ginger (optional)
1/2 teaspoon finely grated garlic (optional)
200g green beans or snow peas, thinly sliced lengthwise
1 bunch spring onions, thinly sliced lengthwise
3 carrots shredded or julienned
2 tablespoons chopped fresh corriander
1 tablespoon sesame seeds, toasted
** Available from good health food stores or Asian grocers
If dried, prepare the seaweed: Soak in warm water until soft (usually about 1/2 hr). Drain, rinse, squeeze out any excess water. Fresh seaweed does not need any preparation. Cut into strips.
Prepare the dressing: Mix vinegar, soy sauce, sesame oil, chilli flakes, ginger and garlic. Add seaweed strips, spring onions, carrots, green beans and corriander. Mix well. Garnish with sesame seeds. Enjoy!
Tip: Any excess salad dressing can be refrigerated.
Tip: This recipe makes a large salad. Reduce the ingredients for a smaller one.