Seaweed Salad Food

SEAWEED SALAD

Steps:

• Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-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.

SEAWEED SALAD

Steps:

• Rinse the seaweed then put it in a bowl and soak it in at least 5 times its volume of water.
• Let rest about 10 min, until re-hydrated and tender.
• Meanwhile, combine the remaining ingredients in a salad bowl, except the sesame seeds.
• Drain and gently squeeze the seaweed to remove excess water.
• Chop or cut up, using scissors, then add to the salad bowl.
• Toss, taste and add more seasoning if necessary.
• Garnish with the optional sesame seeds then serve.

SEAWEED SALAD

Steps:

• Gather all the ingredients.
• Soak the dry seaweed salad mix in cold water for 5-8 minutes. Drain the seaweed and squeeze out the excess water. Serve the seaweed in individual bowls or large serving bowl. Chill the salad before serving.
• For the dressing, use a mortar and pestle (Japanese suribachi and surikogi) to grind the sesame seeds. This will add a nice aroma and texture to the dressing.
• Combine Miso Dressing ingredients in a small bowl and whisk together.
• Put the dressing in a small bowl or dressing bottle. Mix or shake the dressing before pouring to the salad.

WAKAME SEAWEED SALAD

Steps:

• Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
• Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
• When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
• When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

CHINESE SEAWEED SALAD

Steps:

• Bring a pot of water to a boil. Add the kelp, and simmer over medium heat for 5 minutes. Drain and rinse thoroughly in cold water. Drain completely and set aside. (You can also run it through a salad spinner to dry it even more.)
• Next, make the sauce / dressing. In a large heat-proof bowl, arrange the minced garlic, minced ginger, Thai chilies, and the white parts of the scallions so they're next to each other at the bottom of the bowl. Don't pile them on top of each other, as you'll be pouring hot oil over everything, and you want it in an even layer.
• Add 3 tablespoons of oil to a small pot or saucepan. Add the Sichuan peppercorns and let them infuse the oil over low heat for 10 minutes until fragrant. Take care not to burn the peppercorns.
• Scoop out the peppercorns, and turn up the heat on the oil until it's just smoking. Then, immediately turn off the heat and pour the oil over the aromatics in your heat-proof bowl. The oil should be hot enough that the aromatics sizzle on contact.
• Carefully stir the oil to evenly distribute the heat. Add the sugar, vinegar, light soy sauce, oyster sauce, sesame oil, salt, and five spice powder. Mix well, and stir in the green parts of the scallions and the cilantro.
• Pour the dressing over the kelp, and toss to coat. Give it a taste, and add salt if needed. Serve.

MIYEOK MUCHIM (SEAWEED SALAD)

Steps:

• Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes.
• Bring a medium pot of water to a boil. Plunge the miyeok into the water and blanch for a minute. Drain and rinse in the cold water until the miyeok is cool. Drain well, and squeeze out excess water.
• Cut the miyeok into bite size pieces by running a knife through a few times in different directions.
• In a large bowl, mix all the dressing ingredients well until the sugar has dissolved.
• Add the miyeok, cucumber, and radish. Toss well to combine everything together. Serve cold.

SESAME SEAWEED SALAD

Steps:

• Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
• Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
• Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
• Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
• Taste and add rice vinegar if you like. Serve warm or at room temperature.
• Note:.
• *Buy dried seaweed at natural foods stores and Asian markets.

SEAWEED SALAD

Steps:

• Combine vinegar and oil to marinate seaweed.