Sea weed is a nutritional powerhouse. Rich in vitamins A, B, C, and E. It’s also high in minerals like iodine, calcium, iron, magnesium, and potassium, which are vital for various bodily functions. Seaweed is already a staple in many Asian cuisines and is gaining popularity worldwide.
Seaweed contains antioxidants, such as flavonoids and carotenoids, which help protect cells from oxidative stress. Antioxidants are believed to play a role in reducing the risk of chronic diseases, including cancer and heart disease.
Seaweed Salad Recipe:
Ingredients:
- 1 ounce (about 30 grams) dried seaweed (wakame)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 teaspoon sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame seeds (optional)
- 2 green onions, finely chopped
- 1/2 cucumber, thinly sliced (optional)
- 1 teaspoon red pepper flakes (optional, for spice)
Instructions:
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Prepare the Seaweed:
- Soak the dried seaweed (wakame) in a bowl of warm water for about 10-15 minutes or until it rehydrates and becomes tender.
- Drain the seaweed and squeeze out excess water. Cut the seaweed into smaller, bite-sized pieces if necessary.
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Prepare the Dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, mirin, sugar, and grated ginger until the sugar is dissolved. Adjust the taste according to your preference, adding more soy sauce or sugar if needed. If you like it spicy, you can add red pepper flakes.
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Assemble the Salad:
- In a mixing bowl, combine the rehydrated seaweed, chopped green onions, and sliced cucumber (if using).
- Pour the dressing over the seaweed mixture and toss gently to coat the seaweed evenly with the dressing.
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Chill and Garnish:
- Refrigerate the salad for at least 30 minutes to let the flavors meld and the seaweed absorb the dressing.
- Before serving, garnish the salad with sesame seeds (if using) for added texture and flavor.
