Maine Seaweed Salad Recipe
Rated 4.1 stars by 23 users
Category
SidesAuthor:
Kara Ibarguen
Servings
10
Prep Time
15 minutes
Cook Time
10 minutes
Calories
40
Want to recreate that seaweed salad you get at the Japanese restaurant? Look no further! This recipe uses our wild Maine seaweed and the classic slightly sweet and savory sesame-soy dressing. You can customize this by combing sugar kelp and alaria or opting for one or the other, and by making it spicy to taste, or adding any number of toppings.
Ingredients
-
1oz Atlantic Kombu leaf
-
and/ or Alaria leaf, 1oz dried seaweed total
-
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
Directions
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!
Nutrition
Nutrition
- per serving
- Calories
- 40
- Carbs
- 2 grams
- 1%
- Protein
- 1 grams
- 2%
- Fat
- 3 grams
- 5%
- Saturated Fat
- 0 grams
- 3%
- Fiber
- 0 grams
- 1%
- Sugar
- 1 grams
- 1%
- Sodium
- 338 milligrams
- 15%
- Iron
- 0 milligrams
- 2%
- Potassium
- 29 milligrams
- 1%