Seaweed Salad

1
Lynn Clay

By
@LavenderLynn

This recipe is from PBS Food.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 small salads
Prep:
30 Min
Method:
No-Cook or Other

Ingredients

  • 1 oz
    dry mixed seaweed
  • 1 Tbsp
    rice vinegar
  • 1 tsp
    rice vinegar
  • 1 Tbsp
    toasted sesame oil
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    sugar (you can substitute a 1/2 tablespoon agave)
  • 1/2 tsp
    salt (to taste)
  • 1/2 tsp
    ginger juice
  • 1 Tbsp
    toasted sesame seeds
  • 1
    scallion, finely chopped

How to Make Seaweed Salad

Step-by-Step

  1. Put the dry seaweed in a large bowl and fill it with cold water. If you like your seaweed crunchy, soak it for 5 minutes, if you like it more tender, soak it for 10 minutes.
  2. To make the dressing, combine the rice vinegar, sesame oil, soy sauce, sugar, salt and ginger juice in a small bowl and whisk together.
  3. Drain the seaweed and use your hands to squeeze out excess water. Wipe out any excess water in the bowl, and then return the seaweed along with the dressing and sesame seeds. Toss thoroughly to combine. Plate the salad and garnish with scallions.

Printable Recipe Card

About Seaweed Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Japanese



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