Simple Sea Veggie Salad
Sea veggies, a.k.a. algae or seaweed, may sound inedible, but if you’ve had sushi rolls, you’ve likely had seaweed (probably nori). Sea vegetables are an acquired taste perhaps, but tasty nonetheless, and the nutritional benefits can’t be beat. In fact, sea veggies are said to be the most nutritious food on earth, containing protein, fibre, vitamins and all the essential minerals, including iron, calcium, magnesium, zinc and iodine, the latter which is critical for thyroid function (the thyroid is the gland that regulates metabolism). Sea veggies also contain cancer-protective compounds called lignans.
Aramé is the most mild tasting variety and requires minimal soaking time. Look for aramé and other seaweeds (e.g., nori, kelp, dulse, wakame) in natural food stores, where they’re sold packaged in dried form (they will double in volume when soaked).
- 1 package dried aramé seaweed (about 50 grams)
- 1 large carrot, peeled into “ribbons” with a vegetable peeler
- 1 small zucchini, peeled into “ribbons” with a vegetable peeler
- 1 red bell pepper, very thinly sliced
- 2 scallions, very thinly sliced
- 3 Tbs rice wine vinegar
- 2 Tbs toasted sesame oil
- 1 Tbs tamari
- ½ tsp minced garlic
- ½ tsp minced ginger
- 1 Tbs sesame seeds
- Soak aramé in a medium bowl with cold water to cover. Let sit 15-20 minutes, and then rinse and drain liquid.
- In a large serving bowl, add drained aramé, carrot, zucchini, pepper and scallions.
- Whisk vinegar, oil, tamari, ginger and garlic; pour over vegetables. Toss to coat.
- Garnish with sesame seeds. Serves 6.