Saturday, February 12, 2011

Seaweed Salad Recipe


Oh sweet, abandoned blog. I apologize for neglecting you. But I come bearing presents: food related presents to be exact and what could be better than that?

Every Saturday or Sunday, I cook big batches of food for the week. This week I am craving Asian inspired flavours and ingredients. I'm not feeling 100% and when that's the case I usually have to work my as off not to eat a lot of sugar, but at the same time, who wants to spend all their mental energy fighting themselves?

Not me!

So I've found the perfect compromise, for me, anyway. Seaweed salad. I make mine a tad spicy (helps me control my appetite) a little sweet (the rice wine vinegar does that nicely) and a little, well fishy (that would be the seaweed). Together the flavours combine like magic and the best part is -- this salad is so easy to make, it takes 20 minutes, TOPS.

Ingredients

* 3/4 ounce dried Wakame seaweed (you can use it whole or cut. I get mine at Fairway on Quadra or the Japanese market on Shelborune, super cheap, too)
* 3 tablespoons soy sauce
* 1 teaspoon brown sugar
* 2 tablespoons Asian sesame oil
* 1/2 teaspoon minced garlic
* 1 teaspoon finely grated peeled fresh ginger
* 1 apple
* 2 scallions, thinly sliced
* 3 hot red peppers, thinly sliced and diced
* 3 tablespoons rice wine vinegar (not seasoned)
* 2 tablespoons chopped fresh cilantro (optional imho)

Method
Soak seaweed in water for 5 minutes. You can cut the uncut wakame in wide strips of 1/2 inches. Drain the water. In a bowl, mix and stir together soy sauce, sesame oil, sugar and ginger. Stir it till the sugar is completely dissolved. Now cut the apple into pieces of say 1/4 inches and add as a dressing along with seaweed, scallions, red peppers and cilantro. Toss and combine all the ingredients well. Sprinkle with sesame seeds and serve.

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