Wild Seaweed Salad Recipes

Steps:

• Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
• Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
• When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
• When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

Steps:

• Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
• Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

Steps:

• Preheat your oven to 300F degrees. Toast the nori for 7-10 minutes, or until crisp. Let cool for a few minutes, crumble and set aside.
• Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.
• Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Leave the tofu like this, or cut into strips, or cubes (whatever you like). Set aside.
• In the meantime, make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth.
• Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running (or by hand), drizzle in the oils. Set aside.
• In a large bowl, just before serving toss the shallots, pecans, cilantro, crumbled seaweed, and wild rice with a generous amount of the dressing.
• Mix well and add the cooked tofu. Toss (gently) again, taste, add more dressing (and a bit of salt) if needed, and serve family-style.

Steps:

• Soak seaweed in a bowl of cold water until re-hydrated, 10 to 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over low heat. Add onion and sauté until slightly golden and translucent, about 10 minutes. Remove from heat and set aside. Drain seaweed, squeezing out water, and set aside.
• In a large bowl, combine remaining 2 tablespoons oil, vinegar and tamari. Whisk until blended. Add onion and rice, and toss with two forks to dress well.
• Add seaweed to rice mixture and toss well. Serve at room temperature, or cover and refrigerate for up to 3 days.

Steps:

• Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
• Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.