Seaweed Salad Recipe

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Arame seaweed is very mild tasting and this quick salad recipe is a good way to introduce this healthy food into your diet.

The fresh flavors of the Orient are brought together with the taste of seaweed and crunchy vegetables dressed in ginger, tamari and toasted sesame oil.

See the menu planner below for some quick serving ideas. Give this flavorful seaweed salad recipe a try. It may become one of your favorites.

2 servings

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8 Ingredients Needed:

dried arame seaweed - 1/2 cup (soak seaweed in warm water to cover for 15 minutes - rinse, drain and chop)

* red cabbage - 1 cup shredded

*carrots - 1 cup shredded

fresh mushrooms - 1 cup diced
(your choice - shiitake are good)

fresh ginger - 1 tsp grated

tamari or low sodium soy sauce - 2 tbsp

toasted sesame oil - 1 tbsp

sesame seeds for garnish

*Quick Tip: Use pre-packaged shredded cabbage and carrots to speed up preparation time.

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2. Allow the seaweed salad to marinate for at least an hour so the seaweed and the vegetables absorb the ginger, tamari and oil. This will give the salad a nice
deep flavor.

Use the menu planner below to add to this great seaweed salad.

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Quick Meals - Menu Planner:

** Serve seaweed salad recipe over a bed of chow mein noodles and garnish with sesame seeds. Serve along with baked perch.

** For a simple presentation, serve this quick salad on top of a bed of steamed spinach sprinkled with the sesame seeds along with cooked brown rice dressed with a sprinkle of tamari soy sauce.

** For a quick snack or mini-meal spoon seaweed salad inside bibb leaf lettuce leaves or cabbage leaves along with some rice cakes or rice crackers.

** You can also serve this easy seaweed salad recipe on a bed of warm rice noodles along with broiled chicken.

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Weekly Meal Planning - Free Sample

Ingredient Exchanges:

Instead of Cabbage:
*Broccoli - 1 cup small chunks (see note) or
*Cauliflower - 1 cup small chunks (see note) or
*Zucchini - 1 cup small dice

(Note: If you don't like the taste of raw broccoli or cauliflower you can place the vegetables in larger pieces into boiling water for a minute or so, then place in a strainer under cool water, drain and cut into smaller chunks then add to salad.)

Instead of Carrots:
*Celery - 1 cup sliced thinly or
*Red Onions - 1 cup diced or
*Snap Peas - 1 cup - cut into small pieces

Instead of Mushrooms:
*Red Peppers - 1 cup diced or
*Seasoned Tofu - 1 cup diced or
*Yellow Squash - 1 cup sliced into rounds and then strips

Instead of Tamari:
*Rice Wine Vinegar - 2 tbsp or
*Red Wine Vinegar - 2 tbsp

Instead of Toasted Sesame Oil:
*Olive Oil - 1 tbsp or
*Garlic Oil - 1 tbsp or
*Tahini - 1 tbsp
(In a small mixing bowl, combine the tahini and tamari or vinegar together, then add to the salad)

*(Tahini is a paste made from ground sesame seeds and is available now in most grocery stores in the ethnic food aisle. It adds a nice creamy and nutty taste to the seaweed salad.)

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Related Links:

Seaweed Salads
Asian Salad Dressing
Asian Salad Recipe
Oriental Salad Recipe

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