Seaweed Salad Recipe – Cookie and Kate

This seaweed salad is colorful, delicious and bold with sesame dressing. If you enjoy seaweed salads in Japanese restaurants, try this funny turn of the concept. Many prepared seaweed salads are colored with food dyes, but this receives its lively color of vegetables.

If you are relatively new, this salad offers a great introduction. It requires Arame, which has a mild and sweet taste compared to other seabirds. The crispy textures of cabbage and peppers, combined with soy sauce and ginger, are wonderfully contrasted with the algae.

This salad is the perfect way to involve nutritious algae in your diet. Nutritional advantages from Seang Depending on the specific variety, however, they are often a good source for fiber, iodine, potassium and magnesium. I try to consume a variety of whole foods, so Seang is a welcome addition.

Seetang saltage duties

Arame

Arame -Seeang or Sea vegetables is a brown algae. It grows from the banks of the Ise-Shima national park in Japan and has been part of Japanese cuisine for centuries. I ordered Eden Brand Arame online AmazonWhich seems to be sold out at the moment. Search for it in well -stocked grocery stores or Asian supermarkets.

Cabbage

Crispy cabbage strands offer a lot of colorful texture. I used Greens and purple varieties to make this recipe for photos as bright as possible, but every option works well at home.

paprika

Sweet pepper is the perfect addition to this algae salad. Choose red, orange or yellow for this salad.

Coriander and green onion

These herbs offer more fresh taste. If you don’t like a coriander, you can skip it.

avocado

The creamy avocado is the perfect counterpoint to the crisp textures. Wait to add Avocado until you are willing to serve every bowl.

Sesame dressing

This homemade sesame association brings everything together! It is made from Tamari (soy sauce), roasted sesame oil and fresh lime juice.

How to make seaweet salad

Seaweet salad is surprisingly easy to make and you will find the full recipe below. Arame requires a 5 to 10-minute soaking in cold water. During this time you can bring the dressing together and chop the vegetables.

Drain the Arame and then express excess water. Slide it back into the bowl, add the prepared vegetables, pour in the full amount of dressing and stir everything together. How is it for easy?

Reserve the avocado until shortly before serving as you brown over time. The recipe lasts well in the fridge for up to four days.

Watch how to make algae salad

How to serve seaweed salad

This seaweed salad is a funny and nutritious side salad. Serve it with Japanese cuisine and beyond every season.

You can turn this salad into a complete meal by stirring in a heated, peeled edamame or transmitting it with crispy baked tofu or prepared fish or shrimp on a brown rice bed. You could even skip the sesame dressing and serve in my Buddha shells to build Buddha in my Buddha shells.

Here are some more complementary serving options:

Kabbage left?

This recipe requires 1 1/2 cups of cabbage, less than a full head. The remaining cabbage remains wrapped in the fridge for up to a week.

Here are some ways to use the remaining cabbage:

Please let me know how your recipe goes out in the comments! I love to hear from you and hope you enjoy this salad.

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