Seaweed salad is a great accompaniment to a vegetarian meal and it’s easy to make. You basically assemble the ingredients in a saucepan and let heat do the rest. Although cooked seaweed has a mild flavor, seaweed salad is generally consumed in small amounts as a side dish.
If you’re like me and you like to pack your meals with as much nutrition as possible, you will like this seaweed salad. If you want to find out more about seaweed as a superfood you can read about it here.
Here’s my time-tested, super-easy seaweed salad. I used hijiki because it’s a little sturdier if you’re a beginner; you can substitute with another seaweed like arame.
Hijiki – 1/2 cup dried
Carrot – 1 large or 2 small, cut in 2 inch strips
Ginger – 2 inches, fresh, chopped fine
Burdock (optional) – about 3 inches, cut in strips
- Place the dry hijiki in a bowl and pour almost-boiling water to cover and soak. Let sit for 1/2 hour and drain.
- Put the hijiki, carrot, ginger and burdock if using in a small saucepan and cover with fresh water.
- Add a splash of tamari (you don’t need much, it has plenty of sodium!), bring to a boil, and lower to simmer for 45 minutes.
- Serve immediately; lasts about 1 week in the refrigerator and freezes well, which is good because the 1/2 cup dried hijiki + vegetables yields about 3 cups.
If you’re all-out vegetarian/vegan, add to a serving that includes a grain, some steamed vegetables, a little steamed tofu, maybe a quarter cup of beans, and about 2 tablespoons of cooked seaweed. Flavor with a sauce of your liking or try the NYC Angelica Restaurant’s fabulous house dressing which I’ve adapted here (I use a lot more parsley, and I forewarn you, it’s addictive in the best possible way).
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