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Sesame Seaweed Salad

  • 4servings
  • 137calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1
MineralsFluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 ounce wakame*, snipped into 1-in. pieces if in large chunks (about 1 cup)

  2. 1 cup dulse* (about 1/2 oz.)

  3. 1 cup arame* (about 1/2 oz.; or use more dulse)

  4. 2 tablespoons sesame seeds

  5. 2 tablespoons toasted sesame oil, divided

  6. 3 large garlic cloves, thinly sliced crosswise

  7. 2 green onions, sliced

  8. 1 1/2 tablespoons reduced-sodium soy sauce

  9. 1 tablespoon unseasoned rice vinegar

Instructions Jump to Ingredients ↑

  1. Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.

  2. Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.

  3. Add 1 tbsp. oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.

  4. Add seaweeds, remaining 1 tbsp. oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.

  5. Taste and add rice vinegar if you like. Serve warm or at room temperature.

  6. *Buy dried seaweed at natural foods stores and Asian markets, loveseaweed.com, seaweed.net, ohsv.net, or great-eastern-sun.com.

  7. Adapted from the 2001 cookbook Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall.

  8. Note: Nutritional analysis is per 3/4-cup serving.

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