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Seaweed and Sesame Salad

Mixed dried seaweed reconstituted and dressed with sesame oil, rice vinegar, coconut aminos, chile, mirin and miso, finished with scallion, radish and sesame seeds.

2 servings · 5 min · salad · Japanese · vegan

Ingredients

Salad

  • ¾ ounce dried seaweed, soaked in water for 5 to 10 minutes
  • 1 scallions, large, finely chopped
  • 1 radishes, finely chopped
  • 2 teaspoon sesame seeds, to garnish

Dressing

  • 1 tablespoon sesame oil, cold-pressed extra virgin
  • 1 tablespoon rice vinegar
  • 1 tablespoon coconut aminos
  • 1 teaspoon red chile, chopped
  • 2 teaspoon mirin, or sherry
  • 1 teaspoon miso paste, organic

Method

  1. While the seaweed mixture is soaking, make the dressing. Add the sesame oil, rice vinegar, coconut aminos sauce, chile, mirin, and miso paste to a screw-top jar or small bowl and shake or stir vigorously to combine.
  2. Once the seaweed is tender and reconstituted, drain it thoroughly in a colander and rinse.
  3. Divide the seaweed between two shallow bowls and drizzle the dressing over it, tossing lightly.
  4. Sprinkle the chopped scallion and radish over the salad and garnish with the sesame seeds to serve.

Notes

Dried seaweed mixes are sold in Asian groceries and health food stores — wakame, dulse, agar agar, miyoek, chondrus and kelp all work.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.