fitdudefood
Seaweed. It truly is the ocean’s superfood, and a mighty tasty one at that. Thousands of varieties of seaweed grow in the earth’s oceans and lakes, but only a few varieties are edible by man. Those edible varieties contain much higher levels of healthy minerals and amino acids than land vegetables. Plus, there’s an inherent saltiness and umami (fifth savory taste sensation) that adds a nice kick to any meal. It provides iodine for the thyroid, lowers the bad LDL cholesterol, and has antiviral and anticancer properties along with lessening blood clots. Pretty awesome, right?
Here’s a tasty seaweed salad recipe you can add to any meal any time of day! It’s from Food.com. You’ll thank me when you try it!
Seaweed Salad
Prep time:
Total time:
Ingredients
- 3⁄4 ounce dried wakame seaweed (whole or cut)
- 3 tablespoons rice vinegar (not seasoned)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- red pepper flakes
- 1 teaspoon finely grated ginger
- 1⁄2 teaspoon minced garlic
- 2 scallions, thinly sliced
- 1⁄4 cup shredded carrot
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds, toasted
Instructions
- Soak seaweed in warm water to cover, 5 minutes.
- Drain, rinse then squeeze out excess water.
- If wakame is uncut, cut into ½-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved.
- Add the seaweed, scallions, carrots, and cilantro, tossing to combine well.
- Sprinkle salad with sesame seeds.
