Ingredients with Measurements:
- 4 oz dried seaweed (wakame or hijiki)
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Large bowl
- Whisk
- Colander
Step-by-step instructions:
1. Rinse the dried seaweed in cold water and soak in a large bowl for 10-15 minutes until it softens.
2. Drain the seaweed in a colander and squeeze out any excess water.
3. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic.
4. Add the seaweed to the dressing and toss to coat.
5. Add chopped scallions, cilantro, and toasted sesame seeds to the bowl and mix well.
6. Chill the seaweed salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 110
- Fat: 6g
- Carbohydrates: 11g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or avocado oil.
Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Add sliced avocado or mango for a sweet and creamy twist.
- Add sliced jalapenos or red pepper flakes for a spicy kick.
Tips and tricks:
- Soak the seaweed in cold water for the recommended time to ensure it softens properly.
- Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant and golden brown.
- Use a mandoline or sharp knife to thinly slice the scallions and cilantro.
Storage instructions:
- Store leftover seaweed salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Seaweed salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the seaweed salad in a large bowl or individual bowls.
- Garnish with additional sesame seeds and cilantro.
Garnishes:
- Sesame seeds
- Cilantro
- Sliced avocado
Pairings:
- Sushi rolls
- Miso soup
- Grilled fish or tofu
Suggested side dishes:
- Steamed rice
- Edamame
- Pickled vegetables
Troubleshooting advice:
- If the seaweed is too tough or chewy, it may not have soaked long enough.
Food safety advice:
- Make sure to rinse the seaweed thoroughly before soaking to remove any debris or sand.
Food history:
- Seaweed has been a staple in Asian cuisine for centuries and is known for its health benefits.
Flavor profiles:
- Salty, tangy, and slightly sweet with a nutty sesame flavor.
Serving suggestions:
- Serve as a side dish or appetizer.
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