I love seaweed salad. Avoid buying the packaged seaweed salad that have been soaking in a solution. Most of the nutritional value is lost in the soaking process. Buy the dried seaweed variety. Not only is it less expensive, but you will also get the maximum amount of nutrition value from your sea vegetables. Seaweeds like dulse and kelp are some of the best sources of polysaccharides, minerals and iodine.



prep time: 20 minutes
Cooking time: 0
Serves: 4


1 ounce wakame seaweed, snipped into 1-in . pieces if in large chunks (about 1 cup)
1 cup dulse seaweed (about 1/2 oz.)
1 cup arame seaweed (about 1/2 oz., or use more dulse)
1 cup of shredded carrots
1 teaspoon of grated fresh ginger
2 tablespoons toasted sesame seeds
2 tablespoons toasted sesame oil, divided
3 large garlic cloves, thinly sliced crosswise
1 green onions, thinly sliced
1 1⁄2 tablespoons reduced sodium or gluten free soy sauce
1 tablespoon unseasoned rice vinegar (optional)


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. Set aside.

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 and carrots.

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. If you cannot find all the seaweed listed, substitute with another seaweed or use one or two seaweeds, as long you have 3 cups in total. I like to serve my seaweed over a plate of greens. You can garnish with carrots of fish eggs.



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