Arame Seaweed Salad

In Recipe, Salad by Jennifer

Golden berries, freekah, garbanzo flour, PB2, saba with fig. I collect intriguing cooking ingredients the way others collect stamps or rocks. Each item is displayed on the very edge of a pantry shelf for a while so that I can peep in frequently to adore it. Yea, they’re special.

But there comes a time when these foods need to be incorporated into a snack , smoothie, or dinner meal as I intended when I purchased it. Today I pulled  a little bag of dried arame seaweed from the shelf in my pantry. I found this recipe and adapted it to use what I had in the house.

Seaweed has had a long history as an ingredient in Chinese and Japanese cuisine. And that’s a good thing: seaweed is a great source of vitamin A, C, E, K, and B-vitamins. It’s also rich in many minerals including iodine, selenium, calcium, and iron.

In addition, there are studies revealing that the fiber it contains may help prevent fat absorption due to the polysaccharide, alginate. There is also proof that the anti-estrogenic effects of seaweed may reduce the risk of breast cancer as well as improve menstrual symptoms.

So this seaweed salad is full of healthy benefits: nourishing fat from avocado, seeds, and olive oil. Phytonutrients from ginger and wasabi. And lots of fiber to decrease estrogen and breast cancer risk. Dig in!

Arame Seaweed Salad
Serves: 4
  • 2 ounces dried green wakame seaweed
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons grated ginger
  • ½ teaspoon wasabi powder
  • 2 teaspoons low sodium soy sauce
  • 1 tablespoon roasted sesame oil
  • Juice of 1 lime
  • Sea salt, to taste
  • 1 small carrot, peeled and thinly sliced
  • 6 radishes, thinly sliced
  • 1 small cucumber, peeled and thinly sliced
  • 1 firm-ripe avocado, sliced
  • 2 teaspoons toasted sesame seeds
  • 2 teaspoons toasted pumpkin seeds
  • 4 green onions, sliced
  1. Put seaweed in a large bowl and cover with cold water. Soak 10 minutes. Drain in a colander, pat dry and place in a salad bowl.
  2. In a small bowl, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil.
  3. Toss the seaweed with half of the dressing and the lime juice. Season with sea salt if necessary. Arrange the carrot, radish, daikon, cucumber and avocado in the salad bowl with the seaweed. Drizzle with the remaining dressing.
  4. Sprinkle the salad with the sesame seeds, pumpkin seeds and green onions.