Seaweed Salad

Seaweed Salad

Serves 4-6

Traditional Asian flavors bring this seaweed favorite to life. If you are new to seaweeds, you may want to increase the amount of cabbage or greens and decrease the seaweed. If you can get your hands on fresh sea palm, a mix of this and wakame makes a beautiful presentation and a cruchier texture.

SALAD
1 cup dried wakame seaweed
1 1/2 cups shredded green cabbage or spring greens
1 medium carrot, cut into matchsticks
1 scallion, including greens, plus extra for garnish, thinly sliced
1 tablespoon sesame seeds (for garnish)

DRESSING
4 tablespoons tamari soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons sesame seeds
1 garlic clove, minced
1/4 teaspoon red chili flakes
2 tablespoons toasted sesame oil

Soak the wakame in at least double the amount of water for 3 minutes, until re-hydrated. Strain in a sieve or collander and press the excess water out by placing a small plate or bowl over the greens with a heavy object on top (a large can of beans or tomatoes works well). Allow to press while preparing the other vegetables and dressing.

Place the cabbage and scallions in a large mixing bowl. Save the carrots, garnishing scallions and sesame seeds to top the salad.

Whisk all the dressing ingredients except the untoasted sesame oil in a small dish. Whisking vigorously, add the oil in a slow, steady stream to emulsify.

Place the pressed seaweed into the bowl with the other vegetables. Add the dressing (you may or may not use all of it) and toss the salad until incorporated.

Divide the salad between 4-6 Japanese-style bowls. Place a small pile of the carrot matchsticks on top of each salad, and sprinkle with the garnishing scallions and sesame seeds.

Serve room temperature or chilled with chopsticks.

Food photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.