Hello all, hope you had a great fourth of July weekend. I spent my weekend in the hills of Laguna Beach here in Southern California. From where I was, I could see seven different firework shows. It was pretty awesome. 
I also went to the fair this weekend down in Del Mar. (The San Diego County Fair.) It was incredible! I ate so many fried foods (including Fried Butter, which was disgusting) that were never intended to be eaten.
All that buttery goodness (badness?) made me really want to eat something healthy, so this week I thought I’d give you guys a recipe for something that is healthier than most things, and a bit unusual: seaweed salad.
A lot of you will recognize this dish as a common appetizer you have probably found in sushi restaurants. Please note: this dish, while good for you in a lot of ways, is still not health food. It has a lot of sodium, and a bit of sugar too. Still, it is very delicious and has a lot of nutrients. Enjoy!
Ingredients:
- 3/4 of an ounce of dried wakame seaweed (whole or cut).
- 3 tablespoons of rice vinegar
- 3 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 1 teaspoon sugar, 1 teaspoon grated fresh ginger (peel it first!) , half a teaspoon of minced garlic, 2 chopped scallions, 2 tablespoons chopped cilantro, 1 tablepoon toasted sesame seeds.
Process:
In a bowl, completely submerge seaweed in warm water for 5 minutes. Drain and gently wring out excess water. (If wakame is uncut, cut into half inch strips.) Then stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Slice the apple into quarter inch pieces and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds. Serve and enjoy! This serves between two and four people.
You can serve this dish by itself or with a variety of different foods. Because of its vinegary, earthy (but slightly sweet) or umami flavor, it makes a great pairing for any sort of red meat, or with many pan-Asian meals.
Let me know how your salads turn out. This dish is a bit more complicated than the recipes I usually share with you guys, so let me know if it doesn’t work out. Do you guys make your seaweed salads differently? Are there any substitutes for the ingredients found here? Let us know! Until tomorrow!
Image Source: flickr.com/photos/stevendepolo/3147501806
See also:
- A Sauce For Every Chicken
- Blackened Tuna Steaks With Mango Salsa
- Potsagna: A Hearty, Quick And Easy Pasta Recipe
- Perfect Fall Recipe: Pumpkin Bars
- Summer Lemonade: a Versatile Recipe for All
- Make A Cheese And Ranch Potato Casserole This Easter
- Summer Recipe: Quick Tuna Salad
- Fall Recipes: Two Tasty Ways to Use Pumpkin Guts
- Recipe: Mint Chocolate Cheesecake
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