Recipe: Easy Asian Seaweed Salad

Seaweed is good stuff! It’s got minimal fat, has a very low calorie count and is one of the richest sources of minerals. Dried seaweed can be found at some local grocery stores, health food shops, in Asian markets and online at

Easy Asian Seaweed Salad
By Chef Steffani Adaska
Yeild: 4 small servings

1 ounce dried mixed seaweed
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sugar (optional)
1 teaspoon grated ginger
1 teaspoon minced garlic
3 scallions, thinly sliced
1/3 cup shredded carrot
small pinch of red pepper flakes
1 tablespoon toasted sesame seeds

Place seaweed in a medium bowl. Pour enough warm water to cover seaweed completely.  Soak seaweed 5 minutes. Drain and rinse thoroughly. Squeeze gently to remove excess water.

Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, and carrots tossing well to combine.

Sprinkle salad with toasted sesame seeds just before serving.
Chef Steffani is the Director of A Taste of the Mountains Cooking School. You can learn more about the cooking school here, or see more of our recipes.

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