Description
This Delicious Asian Seaweed Salad offers a fresh and vibrant twist on traditional seaweed salads. Combining hydrating dried seaweed and fresh mixed sea vegetables with a flavorful ginger-garlic dressing, this salad is quick to prepare, naturally gluten-free, and perfect as a light appetizer or side dish. Creamy avocado slices and tangy pickled ginger add texture and brightness, while toasted sesame oil and sesame seeds provide a nutty finish.
Ingredients
Scale
Seaweed
- 1 cup Dried Maine Sea Coast Alaria (hydrate before use)
- 1 cup Mixed Sea Vegetables (rinse before use)
Dressing
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Rice Wine Vinegar
- 2 tablespoons Toasted Sesame Oil
- 1 tablespoon Raw Honey (can substitute with agave syrup)
- 2 tablespoons Coconut Aminos (gluten-free alternative)
Garnish
- 1 medium Avocado (sliced)
- 2 tablespoons Fresh pickled ginger
- 1 tablespoon Sesame seeds (for finishing)
Instructions
- Hydrate the Seaweed: Soak the dried Maine Sea Coast Alaria in warm water for about 15 minutes until soft. For extra tenderness, you can optionally steam it for 10-15 minutes.
- Rinse Mixed Sea Vegetables: Rinse the mixed sea vegetables in cold water for 2-3 minutes to remove excess saltiness and impurities.
- Prepare the Dressing: In a small bowl, whisk together the minced garlic, grated ginger, rice wine vinegar, toasted sesame oil, raw honey, and coconut aminos until well combined.
- Toss the Salad: Drain and gently squeeze excess water from the hydrated seaweed. Place all the prepared seaweed and rinsed mixed sea vegetables in a large bowl, drizzle with the dressing, and toss gently to coat everything evenly.
- Garnish and Serve: Top the salad with sliced avocado, fresh pickled ginger, and sprinkle sesame seeds over the entire dish before serving for an added crunch and flavor boost.
Notes
- Using coconut aminos instead of soy sauce makes the dressing gluten-free and lower in sodium.
- For a vegan version, substitute honey with agave syrup or maple syrup.
- Soaking the dried seaweed properly ensures a tender texture and removes grit.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Feel free to add a sprinkle of chili flakes for extra heat.
