Seaweed salad is a favorite dish at sushi restaurants. Strands of seaweed are marinated in a dressing of soy sauce, rice vineger, sesame oil, and mirin (this same dressing is delicious with cucumbers as well). The salad is garnished with toasted sesame seeds which adds a nutty flavor to the dish. Serve your seaweed salad with a side of tofu for light and healthy (and vegan!) meal.
1 ounce assorted dried seaweed or wakame
1/4 cup shallot, scallion or red onion, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon mirin (or sugar)
1/2 tablespoon dark sesame oil
1 pinch cayenne salt, if necessary
1 tablespoon toasted sesame seeds
Rinse the seaweed and soak until it has increased 10x in size, about 5 minutes. Gently squeeze to remove excess water. Sort out any hard bits and chop. Put pieces in a bowl.
Toss with the shallot, soy sauce, vinegar, mirin (or sugar), sesame oil, cayenne, and salt (if necessary). Taste and add seasonings as needed. Garnish with sesame seeds.
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