Colorful Seaweed Salad Recipe

Looking for a healthy, yet flavorful salad that's perfect for summer? Try seaweed salad Recipe! This dish is perfect for anyone who wants to avoid heavier salad ingredients, and it's also a great way to get your daily dose of vitamins and minerals. In this recipe, you'll simply mix seaweed, fruits, and nuts together to create a refreshing and tasty salad that will leave you feeling energized and satisfied. Ready to give seaweed salad a try? Let's take a look!

In our latest tip-of-the-week, UWS Nutritionist Nicole Glassman  gives us the scoop on sea veggies. She says they are packed with minerals and antioxidants, and recommends adding them to soups and salads. I decided to take her advice and try it out in a colorful seaweed salad.

This seaweed salad recipe uses both nori seaweed sheets and arame sea vegetables. I found both products at my local natural food store, but I’ve also seen them at Whole Foods Markets. The key ingredient in this salad is the sesame oil. Just a drop adds so much flavor. Enjoy!

And, stay tuned for my very special Passover recipe passed down from my grandpa to my father and now to me– a Matzo Farfel, Cheese and Egg Pancake.

Seaweed Salad Recipe

INGREDIENTS:

• 3 square sheets nori seaweed

• 3 cups dry arame sea vegetables

• Fine-grain sea salt

• 2 tablespoons sesame seeds, toasted

• 1 orange or clementine, cut into small segments

• 1 tablespoon soy sauce

• 1 tablespoon toasted sesame oil

• 1 teaspoon white wine vinegar

• 1 teaspoon agave nectar

• 1 cup julienned carrots

• 1 cup shelled and cooked edamame

• 1 cup shredded red cabbage

• 10 cherry tomatoes, cut in half

• ¾ cup cilantro, chopped

• 2 tablespoons salted roasted peanuts

DIRECTIONS:

1. Preheat the oven to 300 degrees F.
2. Soak the arame for 5 minutes in cold water and drain.
3. Spread the arame out evenly on a baking sheet. Drizzle with soy sauce, white wine vinegar and some of the sesame oil. Bake in the oven for 20 -25 minutes, or until the arame forms a crispy confetti.
4. Take the 3 sheets of nori and fold them in half on different baking sheet. Brush each sheet of nori with a tiny bit of water, then sprinkle with sea salt and sesame seeds. Bake in the oven for 15 – 20 minutes, or until crispy like a cracker.
5. In a large serving-salad bowl, mix together the cabbage, carrots, edamame, cherry tomatoes, orange segments, roasted peanuts, sesame oil, soy sauce, and agave nectar.
6. Prepare the salad two ways. First, top the salad with some of the crispy confetti. Second, top a nori cracker with some of the salad mixture and enjoy as a snack or appetizer.

Note: If you store seaweed salad in a container and keep accessing it to serve a tiny bit, it will last three or four days if you reseal it after each use. If you want to keep it for a long period, the freezer is the best option.

One of the most nutrient-dense foods on the market is seaweed! Seaweed is a powerhouse of micronutrients, despite its modest calorie count. Vitamins B, A, C, E, and K are abundant in this fruit. Furthermore, it is one of the few non-animal sources of B12, making it an ideal supplement for those who eat little or no meat.It is good for you,but don't overeat.

Thank you for reading! In this blog, we shared a colorful seaweed salad recipe that is sure to please even the most discerning palate. If you have any questions about the recipe, feel free to leave a comment and I will be happy to respond. As always, thanks for spending some time with us here at our blog!

Hope you enjoy this seaweed salad recipe. Try it out and let us know in the comments below if you have any questions about the recipe.

Colorful seaweed salad

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Ingredients

  

• 3 square sheets nori seaweed
• 3 cups dry arame sea vegetables
• fine-grain sea salt
• 2 tablespoons sesame seeds toasted
• 1 orange or clementine cut into small segments
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon white wine vinegar
• 1 teaspoon agave nectar
• 1 cup julienned carrots
• 1 cup shelled and cooked edamame
• 1 cup shredded red cabbage
• 10 cherry tomatoes cut in half
• ¾ cup cilantro chopped
• 2 tablespoons salted roasted peanuts

Instructions

 

• Preheat the oven to 300 degrees F.
• Soak the arame for 5 minutes in cold water and drain.
• Spread the arame out evenly on a baking sheet. Drizzle with soy sauce, white wine vinegar and some of the sesame oil. Bake in the oven for 20 -25 minutes, or until the arame forms a crispy confetti.
• Take the 3 sheets of nori and fold them in half on different baking sheet. Brush each sheet of nori with a tiny bit of water, then sprinkle with sea salt and sesame seeds. Bake in the oven for 15 – 20 minutes, or until crispy like a cracker.
• In a large serving-salad bowl, mix together the cabbage, carrots, edamame, cherry tomatoes, orange segments, roasted peanuts, sesame oil, soy sauce, and agave nectar.
• Prepare the salad two ways. First, top the salad with some of the crispy confetti. Second, top a nori cracker with some of the salad mixture and enjoy as a snack or appetizer

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