Healthy Asian Seaweed Salad
Seaweed salad is clean, delicious and can easily be made at home for a fraction of the cost. Made with garlic, ginger, rice wine and sesame.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Sides
- Method: Mixing Bowl
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 2oz dried Maine Sea Coast Alaria or 6 oz of Mixed Sea Vegetables
- 4 cloves garlic, minced
- 2 teaspoons ginger, minced or Ginger People minced ginger
- 1 teaspoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon raw honey
- 2 tablespoons coconut aminos or gluten free soy sauce
Optional for Garnish
- Pickled ginger
- Sesame seeds (black or white)
- Sliced avocado
Instructions
- Prepare seaweed.
- If using dried Alaria, Soak seaweed in warm water to cover for about 15 minutes. For really soft seaweed, put the hydrated seaweed in a steamer basket and steam for 10-15 minutes. Then, rinse briefly with cool water and drain again. Use a paper towel to blot excess water. Chop thinly and then set seaweed aside.
- If using the Mixed Sea Vegetables, just rinse in cold water for about 2-3 minutes to remove all of the sea salt.
- In a small bowl, whisk together the garlic, ginger, vinegar, sesame oil and honey and coconut aminos. Drizzle vinaigrette on top of seaweed and toss to coat.
- Garnish with fresh avocado slices, fresh pickled ginger and/or sesame seeds.
Note: Asian Seaweed Salad will last for 2 days in a covered container in your fridge.
Keywords: Healthy Seaweed Salad
Find it online: https://cleancuisine.com/how-to-make-asian-seaweed-salad/