Seaweed is a heathy addition to a vegan diet. Many varieties of edible sea vegetables provide an exceptional amount of vitamins and minerals, especially iodine. For this seaweed salad, we use a delicious miso and ginger dressing. This is a subtle dressing which doesn’t overpower the seaweed. It’s even great on other vegetables like broccoli and cauliflower.
In this salad, we’re using wakame (pronounced way-ka-may). This is a mild-tasting sea vegetable which makes it a perfect introduction for anyone who is new to eating sea vegetables. Wakame is easy to find in health-food stores.
Wakame is sold in a dried form, so it needs to be rehydrated. Simply place the dried wakame in a bowl and cover with plenty of water. After 10 minutes, it will expand to about three times its original size. Drain it in a colander and press out any additional moisture.
Enjoy this unique and healthy seaweed salad!
Seaweed Salad with Miso and Ginger Dressing
- 1/2 cup wakame seaweed (increases to 1-1/2 cups when hydrated)
- 1 teaspoon miso (for info about miso, click here)
- 1 tablespoon mirin (for info about mirin, click here)
- 1 tablespoon rice vinegar
- 1/2 teaspoon toasted (dark) sesame oil
- 1 teaspoon ginger, finely grated
- 1/2 cup carrot, sliced thinly
- 1/2 scallion, sliced thinly
- 2 teaspoons sesame seeds
- To hydrate the seaweed, put it in a bowl and cover with water. Let sit for 10 minutes.
- Meanwhile, put the miso, mirin, rice vinegar, and ginger into a small bowl. Whisk together until well combined.
- Drain the seaweed in a colander and press out any remaining water. Add the seaweed to a mixing bowl, and stir in the carrots and the dressing.
- Transfer to 2 serving plates, and top with scallions and sesame seeds.
Makes 2 servings