Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed freshly rehydrated
One of my favorite, must-order dishes whenever we eat at Japanese restaurants is seaweed salad. The exotic textures, colors and flavors are an irressitable treat for me, not to mention a bona fide cocktail of minerals & vitamins, including B12. Ocean sea vegetables are macroalgaes that possess an impressive profile of protein, minerals and trace minerals. It is said that a piece of raw, unwashed seaweed will retain every single mineral held by the ocean. Seaweed can purify the blood because its chemical compositions are very similar to blood plasma in human beings. Not only are these gorgeous sea vegetables a powerhouse of macrobiotic nutrition, they're anti-inflammatory and possess cholesterol lowering, anti-cancer & anti-viral properties as well… oh, they also make your hair lustrous & healthy too!
You can imagine my excitement when I realized I could make this beautiful salad at home. It's a delicious, light summer meal which takes only minutes to assemble. I often use SeaSnax SeaVegi seaweed salad mix, by a great company with strict sourcing from only the purest ocean waters.
Please enjoy this magical and exotic salad!
Japanese Seaweed Salad
Makes 4 side course servings or 2 main course servings if you're like Jim and me:-)
Ingredients:
- 1 oz package dehydrated Seaweed Salad Mix (or equivalent of mixed seaweeds such as Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed)
- 1 fuji apple, thinly sliced
- 1/4 red onion thinly slivered
- 2 tbsp rice vinegar
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp raw honey or agave
Method:
- Place seaweed in a large bowl and cover with cold, filtered water. Set aside to rehydrate for 7 minutes, then drain into a collander.
- While the seaweed is rehydrating, assemble the dressing by whisking together the vinegar, tamari, sesame oil and honey. Stir in the minced ginger and garlic.
- Lastly place the rehydrated seaweed, sliced apple, sliced onion in a large serving bowl and toss with the dressing until coated.
- Serve with chopsticks and enjoy!
Japanese Seaweed Salad