Seaweed Salad

Seaweed Salad

I have a Korean market not too far from our home and when I visit that area I try to stop by. It is such fun to explore the various fruits, vegetables and aisles of crazy products I have never heard of. (if only they had sub-titles in English!) 

Seaweed is a very good source of iron, calcium, vitamins (A, C, E, K), is vegetarian and basically  has no fat or calories.

The fish counter offers more than 25 kinds of fresh fish and the seaweed aisle dozen of types fresh and dried. I even found BLACK RICE, which I will cook soon and let you know what all the fuss is about.  It is reportedly one of the healthiest super-foods.

 ½ cup packed tightly, rinsed and squeezed dry fresh seaweed stored in salt

3 teaspoons soy sauce  (I use light)

2 teaspoon  rice vinegar

pinch of sugar

1  teaspoon sesame oil

1-2 scallions, thinly sliced

2/3 teaspoon finely grated ginger

2  teaspoons roasted sesame seeds

Rinse VERY-VERY well the fresh seaweed (as packed in salt).     Dry on paper towels, squeezing and then lay out to further air dry. If you use dry seaweed, soak it in warm water for about 5-8 minutes and then drain and place in a bowl of water. Quickly remove and plunge into cold water

Mix vinegar, soy sauce, sesame oil, sugar, and ginger in a bowl until sugar is dissolved.

Mix seaweed and dressing and sprinkle with toasted sesame seeds and scallions  Fluff up to coat all with the dressing.  Serve cold with chop sticks!

 

TIPS:

·        Add shredded carrots, cucumbers or cabbage to change it up!

·        Add garlic

·        Add red pepper flakes

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!