Takes minutes to prepare, this crisp, tangy salad is a great appetizer for any meal.
Serves 2 or more
Time: 20 minutes
Dried seaweed - 4 T total - there will be a nice variety in your Asian market - try them and see which you like best. For example, I like a combination of fine strands of wakame, hijiki, bits of nori (this has a stronger flavor), laminaria (kelp), etc. Try a mixture of several finely shredded types but start with 4 tablespoons for 2 people
1 small tart apple OR 1 tangerine or clementine
1 small minced scallion
1 t finely grated ginger root
1 1/2 T rice vinegar (try unseasoned first)
1 1/3 T soy sauce
1/2 to 1 t maple syrup, depending on your druthers
1 T sesame oil
2 T toasted sesame seed
- If you add nori, crumble it (untoasted) into fine bits. It's got a stronger smell/flavor, but worth trying to see if you like it.
- If the wakame is not cut, then break or cut it into narrow strips, or pulse-chop it in your food processor for a few seconds.
- Put all of the seaweed into a small bowl and just cover it with cool water. Let it soak until it has swelled up - 5 to 20 minutes. The labels on the seaweed package will tell you how long to soak each variety. Some hijiki is labled for soaking for 30 minutes, but 20 minutes is usually ok unless it is coarse.
- While the seaweed is soaking, mix together the liquids along with the grated ginger and minced scallion.
- If you use apple, cut it into tiny dice and add it to the liquid dressing OR ...
- If you use tangerine, peel it. Don't section it, but instead cut it in half length-wise and then slice thinly cross wise; save for garnish.
- Toast the sesame seed for about 1 minute in a small skillet until you can smell it and it's just about to start smoking. Shake the pan a couple of times so it doesn't burn.
- By this time the seaweed will probably have finished soaking. Drain it, take the fist-full and squeeze all the water out.
- Add 1 T of the dressing and toss. Add more if you think it needs it. (Save the rest of the dressing for next time.)
- Arrange on plates, garnish with the toasted sesame seed (and tangerine/clementine), and serve.