Yield: 8, 1/2 cup servings
- 2oz total dried Seaweed:
Alaria (wild Atlantic Wakame) and/or Kelp (wild Atlantic Kombu)
- 3 T Tamari
- 3 T Rice Vinegar
- 2 T Toasted Sesame Oil
- 1 tsp Raw Sugar or sweetener of choice
- 1 tsp White Miso (optional)
- 1 T Sesame Seeds
- 1 T finely chopped Scallions
- Crushed Red Pepper to taste
Soak the Alaria/ Kelp in cool water for about five minutes. Cut it into 1/8"-1/4" strips and set aside. The kelp can either be chopped or if preferred, unfurl the frond, laying it flat on the cutting board. Then working with the sheet in the horizontal position, roll the kelp up in a tight tube shape. Next slice the rolled up kelp creating noodles. Coax apart the spirals and set aside.
Bring a pot of water to a boil. Add the sea vegetables and cook 5 minutes.
Meanwhile, combine the tamari, vinegar, sesame oil, sugar, and miso in a bowl. Mix well until the sugar is dissolved. Toast the sesame seeds slightly in a dry skillet, just until they become aromatic.
Cool the seaweed in a cold water bath before combining with the dressing. Sprinkle with sesame seeds, scallions and red pepper flakes before serving.
Adding spiralized or sliced carrot, cucumber, and/or radishes lends a pleasing crunch to the salad as well. Be creative and Enjoy!