Seaweed Salad
The abundance of seaweed on coasts all around the world has always posed a crucial question. How come that certain cultures have long taken advantage of its nutritional benefits, whereas others have seen it as a mere weed of the ocean? What if we could learn from those cultures and apply a few simple techniques and methods to the local bounty, thereby opening up an entire new food group that is not only healthy but also sustainable?
Ingredients
- 20 g of dried wakame seaweed or dried seaweed salad mix
- or make a mix of Cornish Ocean Greens and Dulse check the packaging instructions for maximum daily intake and adjust quantities accordingly
- 2 tsp sesame seeds
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp mirin
- 10 g ginger
Instructions
- Place the seaweed into a bowl and cover with cold water, then leave to soak for 6 minutes. If you’re making the Cornish Seaweed salad, soak the dulse for 25 minutes, then add the ocean greens and soak for another 5 minutes.
- To make the dressing, toast the sesame seeds in a small frying pan until golden. Then set aside to cool down. In a small bowl, combine the soy sauce, sesame oil, rice vinegar, mirin and sugar. Then peel and grate in the ginger and add most of the sesame seeds.
- When the seaweed is ready, drain it and gently squeeze out any excess water. Place it in a bowl, pour over the dressing and mix well to coat evenly. Then serve with an extra sprinkle of sesame seeds.