Emerald Green Seaweed Salad

Jo Zimny


I have been searching for this recipe for years. I finally found one but changed some of the ingredients so that it was healthier. The end results was perfect, it tasted just like the salad I've eaten in Asian restaurants. You can get the sea weed ingredients for this salad at most Asian supermarkets, that's where I got mine. I went to Whole Foods for the Coconut Aminos, Coconut Vinegar and Coconut Nectar. These are made by Coconut Secret.


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1 Hr
30 Min
No-Cook or Other



  • 4 g
    wood ear mushrooms.
  • 0.18 oz
    agar strips cut into 2 inch strands
  • 0.7 oz
    dried wakame sea weed

  • 1 1/2 Tbsp
    coconut nectar
  • 1 Tbsp
    coconut vinegar
  • 1 tsp
    roasted sesame oil
  • 1 1/2 Tbsp
    coconut aminos
  • 1/2-1 Tbsp
    toasted sesame seeds
  • 1/6-1/4 tsp
    red pepper flakes

How to Make Emerald Green Seaweed Salad


  1. Soak the wood ear mushrooms in 140'F water for 30 minutes. Drain and rinse in cold water, squeeze out the excess water. Set aside.
  2. Soak the cut agar strands in 100'F water for 30 minutes. Drain, rinse in cold water, drain and set aside.
  3. Soak the Wakame in cold water for 5-6 minutes. Drain. Rinse in a bowl of clean water. It should turn green. Squeeze out the excess water. Set aside.
  4. Make your sauce and then mix everything together. You can leave this sit overnight in a non-reactive bowl. It needs that time so the flavors can go through the sea weed.

    NOTE: You could also make the sauce ahead of time and set it aside until the sea weed is complete. It's up to you.
  5. Enjoy!

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