3 Ways to Make Seaweed Salad

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3 Ways to Make Seaweed Salad
3 Ways to Make Seaweed Salad
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Many people are afraid to try seaweed. They don't know what they're missing. Seaweeds are low in fat and calories and are a wonderful source of minerals including iron and calcium. They are usually served with raw fish and seafood dishes such as ahi poke and sushi.

Ingredients

Simple seaweed salad

Serves 4 servings.

  • 2 tablespoons (30 g) of dehydrated wakame seaweed.
  • 1 tablespoon (15 ml) of rice vinegar.
  • 2 teaspoons of sesame oil.
  • ¼ teaspoon of salt.
  • ¼ teaspoon of sugar.
  • 2 teaspoons of roasted sesame seeds.

Gourmet seaweed salad

Serves 4 servings.

  • 25 g of dehydrated wakame seaweed (whole or sliced).
  • 3 tablespoons (45 ml) of rice vinegar.
  • 3 tablespoons (45 ml) of soy sauce.
  • 1 tablespoon (15 ml) of sesame oil.
  • 1 teaspoon of sugar.
  • Flaked red pepper.
  • 1 teaspoon of grated ginger.
  • 1⁄2 teaspoon of minced garlic.
  • 2 scallions cut into thin slices.
  • 1 tablespoon (10 g) of roasted sesame seeds.
  • ¼ cup (40 g) of grated carrots.
  • 2 tablespoons (5 g) of chopped fresh cilantro.

sunomono salad

Serves 4 servings.

  • 2 tablespoons (30 g) of dehydrated wakame seaweed.
  • 2 Japanese cucumbers or 3 Persian cucumbers.
  • ¼ teaspoon of salt.
  • 3 tablespoons (45 ml) of rice vinegar.
  • 1 tablespoon (15 g) of sugar.
  • ¼ teaspoon of soy sauce.
  • ½ teaspoon of sesame oil (optional).
  • 1 teaspoon of sesame seeds.

Serves 4 servings.

Steps

Method 1 of 3: Making a Simple Seaweed Salad

Make Seaweed Salad Step 1

Step 1. Moisturize the algae

Fill a large bowl with water and add the seaweed. Carefully push them to the bottom and let them soak for 10 to 15 minutes, until they are fleshy and tough.

Make Seaweed Salad Step 2

Step 2. Drain off excess water

Turn the algae in a sieve and squeeze it by hand to remove excess moisture.

Make Seaweed Salad Step 3

Step 3. Cut the seaweed into thin slices

Place seaweed on a cutting board and, with a sharp knife, slice into pieces 1 cm to 1.5 cm wide.

Make Seaweed Salad Step 4

Step 4. Prepare the sauce

In a small bowl, add the sesame oil, rice vinegar, salt and sugar. Stir well with the help of a fork or a small fouet.

Make Seaweed Salad Step 5

Step 5. Mix the sauce with the seaweed and sesame seeds

Transfer the seaweed to a bowl and sprinkle the sesame seeds over them. Then add the sauce, stirring well to distribute it evenly across the salad.

Make Seaweed Salad Step 6

Step 6. Serve the salad

You can serve it cold or at room temperature. To store leftovers, cover them and refrigerate them for up to four days.

Method 2 of 3: Making a Gourmet Seaweed Salad

Make Seaweed Salad Step 7

Step 1. Soak the seaweed

Use enough water to completely cover the algae. To make the salad more crispy, let it soak for five minutes. For the algae to become more moist, wait between 10 and 15 minutes to remove them from the container.

Make Seaweed Salad Step 8

Step 2. Drain the water

Turn the algae in a sieve and shake well to remove excess water. Carefully take a handful of seaweed and squeeze it until all the moisture is removed.

Make Seaweed Salad Step 9

Step 3. Cut the seaweed into thin slices

Sometimes the seaweed is already cut. Otherwise, you'll need to slice them yourself. With a sharp knife, chop them into 1 cm to 1.5 cm wide strips. When finished, separate them.

Make Seaweed Salad Step 10

Step 4. Prepare the sauce

In a bowl, add rice vinegar, soy sauce and sesame oil. Then add sugar, red pepper and garlic. With the help of a fork or a small fouet, stir the ingredients well until the sugar dissolves.

  • If you prefer a less spicy salad, leave the pepper out.
  • Use agave nectar if you don't have sugar at home.
Make Seaweed Salad Step 11

Step 5. Add seaweed and remaining ingredients

In a bowl, place the seaweed, spring onions, carrots, cilantro and sesame seeds. If you want to try a different flavor, replace the carrots with a small sour apple cut into 0.5 cm pieces. You can also choose to leave carrots and apples out of the recipe altogether.

Make Seaweed Salad Step 12

Step 6. Stir the salad

Pay close attention to even stirring the ingredients in the bottom of the bowl and evenly distribute the sauce.

Make Seaweed Salad Step 13

Step 7. Serve the salad

Ideally, serve it cold, but it can also be enjoyed at room temperature. To store leftovers, cover them and refrigerate them for up to four days.

Method 3 of 3: Making a sunomono salad

Make Seaweed Salad Step 14

Step 1. Moisturize the wakame algae

Place the dehydrated seaweed in a bowl of water and push it to the bottom. Leave them to soak for 10 minutes.

  • Fill the bowl with enough water to cover the algae. The exact amount will depend on the size of the container.
  • Sunomono is a Japanese salad made from cucumbers and seaweed.
Make Seaweed Salad Step 15

Step 2. Drain the algae

Turn the wakame over in a sieve and discard the water. Carefully squeeze the algae to remove all moisture.

Make Seaweed Salad Step 16

Step 3. Slice the seaweed

If they didn't come sliced ​​from the market, you'll need to cut them into 1 cm to 1.5 cm strips. When finished, separate them.

Make Seaweed Salad Step 17

Step 4. Cut the cucumbers into very thin slices

You can peel them first or leave them unpeeled. The important thing is to slice them into very fine pieces. Use a sharp knife to cut them. Ideally, the slices are very flexible, but not broken.

Make Seaweed Salad Step 18

Step 5. Salt the cucumbers and let them rest for five minutes

Season the cucumbers with salt, stirring them to cover all the slices well. Then set them apart for five minutes.

Make Seaweed Salad Step 19

Step 6. Drain excess moisture

Turn the cucumbers inside a sieve. Then spread them on a layer of paper towels and cover them with another sheet, drying the slices well.

Make Seaweed Salad Step 20

Step 7. Prepare the sauce

In a small bowl, add rice vinegar, sugar, soy sauce and sesame oil. Stir well with the help of a fork or a small fouet until the sugar dissolves.

Make Seaweed Salad Step 21

Step 8. In a bowl, mix all ingredients

Turn cucumbers and wakame over in a bowl and cover with sesame seeds if desired. Then turn the dressing over the salad and mix well.

Make Seaweed Salad Step 22

Step 9. Serve the salad

Sunomono is a very popular accompaniment to Japanese cuisine and is often served with sushi, sashimi, and chirashi sushi.

Tips

  • Store leftover algae in the refrigerator for up to four days.
  • Seaweed salad is often served as an appetizer or side dish. It's not filling enough to be considered a complete meal.
  • Serve the room with your favorite sushi, poke or seafood dish.
  • Be careful with the presentation. Serve the salad in a simple, minimalist dish that contrasts with the organic shape of the algae.

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