Seaweed is an excellent source of vitamins, minerals, and cancer fighting phytonutrients when it comes from non-polluted waters and is organically grown.
Imagine my disappointment to find that the seaweed salad sold at many restaurants comes pre-made and has been found to contain:
- High-fructose corn syrup
- Genetically modified ingredients
- Vegetable oil
- Hydrolyzed protein (contains MSG)
- Artificial color, like yellow #4 and blue #1
A good rule of thumb is to look out for that bright green color that almost looks too vibrant or simply ask the restaurant where their seaweed is sourced from (chances are if they don’t know, you shouldn’t order it). Or, you could avoid all that and make my at home version to ensure you’re eating the best seaweed from organic, Atlantic sources.
This recipe takes the difficulty factor out and when you add contrasting flavors like the rich creamy avocado, zesty radish, and sweet carrot, it’s extremely palate pleasing too!
Seaweed Salad (Adapted from the New York Times “Eat Well”)
1 ounce dried organic, Atlantic dulse seaweed ( I use Ironbound Island)
1 ounce dried organic, Atlantic wakame seaweed (I use Maine Seaweed or Ironbound Island)
1 small carrot
3-4 red radishes, julienned
1 small cucumber, julienned
1 avocado, diced
2 green onions, sliced thin
1 teaspoon toasted white sesame seeds
2 teaspoon sprouted raw pumpkin seeds
2 T organic seasoned rice wine vinegar
1 T local honey
1 T ginger powder or grated fresh
1 T organic coconut aminos (or organic tamari)
1 T organic roasted sesame seed oil
½ t wasabi powder
Juice of 1 lime
Place the dried dulse and wakame in a large bowl filled with cold water. Allow to soak for approx. 10 minutes until rehydrated and soft. Drain well and pat dry, set aside in a medium serving bowl.
As seaweed is soaking, make dressing. Whisk in a small bowl the seasoned rice vinegar, honey, ginger, coconut aminos, sesame seed oil, and wasabi powder. Blend well.
Squeeze the juice of one lime and half of the dressing mixture over the seaweed. Plate additional ingredients to surround the seaweed. Drizzle remaining dressing and garnish with sprinkle of pumpkin seed and white sesame seed. Serve chilled.