Easy Seaweed Salad Recipes
SEAWEED SALAD
Seaweed has amazing properties! Sea vegetables are virtually fat-free, low calorie and are one of the richest sources of minerals in the vegetable kingdom. According to Seibin and Teruko Arasaki, authors of Vegetables from the Sea, "All of the minerals required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, there are many trace elements in seaweeds." They also contain vitamins as vitamin A (in the form of beta-carotene), B1, B2, B6, niacin, vitamin C, pantothenic acid, and folic acid. Analysis has shown trace amounts of vitamin B12, which rarely occurs in land vegetables. Sea vegetables have been shown to cleanse the body of toxic pollutants. Seaweed feeds the shafts and the ducts of the scalp to help improve the health of the hair. It has been said that the thick, black, lustrous hair of the Japanese is partly due to their regular diet of brown sea vegetables such as arame. Research has shown that minerals are important to healthy hair growth, and arame has a high mineral content. Other health benefits, according to Carlson Wade's book Health Secrets from the Orient, include regulating the hormones, enriching the bloodstream, assisting in metabolism, promoting a youthful skin color, and helping to warm the body to promote mental youthfulness. So enjoy this nutritionally-packed food on the planet.
Provided by Rita1652
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
WAKAME SEAWEED SALAD
Provided by Alton Brown
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
- Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
- When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
- When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.
EASY SEAFOOD SALAD
A restaurant quality seafood salad--no pasta, just veggies and whatever seafood you choose to add. This is a basic recipe; feel free to add your own spin (shredded carrots, diced green or red peppers, red cabbage, seasonings).
Provided by Jen K
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
- Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 15.7 g, Cholesterol 162.1 mg, Fat 15.7 g, Fiber 3.4 g, Protein 20.5 g, SaturatedFat 2.5 g, Sodium 646.4 mg, Sugar 8.6 g
SIMPLE SEAWEED SALAD
The easiest way to produce this is to buy a small package of mixed seaweeds and proceed from there. But once you get more familiar with seaweed, you can use wakame, kelp, hijiki, or others, alone or in any combination you like.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the seaweed once and soak it in at least 10 times its volume of water. When tender, about 5 minutes later, drain and gently squeeze the mixture to remove excess water. Pick through the seaweed to sort out any hard bits (there may be none) and chop or cut up (you may find it easier to use scissors) if the pieces are large. Put in a bowl.
- Toss with the shallot, soy sauce, vinegar, mirin, sesame oil, cayenne, and salt. Taste and add salt or other seasonings as necessary. Serve garnished with the sesame seeds.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 443 milligrams, Sugar 1 gram
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