A tangy, tasty little side salad, the perfect accompaniment to sushi or Asian-inspired dishes. Seasoned with tamari, vinegar & a touch of coconut sugar, it’s got all the elements of sweet, savoury & umami.
Seaweeds were the first plants on the planet. They’re nutritional powerhouses -alkaline, mineralising, antioxidant & enzyme rich. They pack a weightier punch than land vegetables, with protein and even vitamin B12 – a rarity in the plant world.
Dried sea vegetables are so easy to use – simply soak them in water & they spring back to life, ready to be seasoned & dressed to your liking.
This makes a small side salad, as you can see in the picture above, so feel free to double the recipe if needed. I used wakame seaweed, but also threw in a couple of red fronds too.
¾ cup dried wakame seaweed
½ Tbsp toasted sesame seeds
1 tsp coconut sugar
1 tsp tamari or gluten free soy sauce
1 Tbsp apple cider vinegar (or white vinegar)
dash of toasted sesame oil
optional: a little sliced fresh chilli
Place the seaweed in a bowl & cover generously with cold water. Set aside – it will soften up beautifully while you make the dressing. Now is the time to toast the sesame seeds if they’re not already golden.
Put the remaining ingredients into a jar or small bowl, shaking or whisking until well incorporated.
Once the seaweed has absorbed a lot of water & there are no hard dried strands at all, drain well. Squeeze out any excess water by hand.
Chop the seaweed into small pieces. Pour the dressing & seeds over, mix well and enjoy.
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