Seaweed Salad

iStockphoto

Ingredients
  • 1 ounce dried red dulse seaweed
  • 1 ounce dried green wakame seaweed
  • 2 tablespoons rice-wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons grated ginger
  • 1/2 teaspoon wasabi powder
  • 2 teaspoons soy sauce
  • 1 tablespoon roasted sesame oil
  • Juice of 1 lime
  • Sea salt, to taste
  • 1 small carrot, peeled and sliced paper-thin
  • 4 red radishes, thinly sliced
  • 2 ounces daikon radish, peeled and thinly sliced
  • 1 small cucumber, peeled and thinly sliced
  • 1 firm-ripe avocado, sliced
  • 1 teaspoon toasted white sesame seeds
  • 1 teaspoon toasted black sesame seeds
  • 2 teaspoons toasted pumpkin seeds
  • 4 green onions, slivered

Instructions

Put the dulse and wakame in a large bowl and cover with cold water. Let soak 5 to 10 minutes, until softened. Drain in a colander, pat dry and place in a serving bowl.

To make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.

Spoon half the dressing over the seaweed, add the lime juice and toss gently. Taste and add a small amount of salt if necessary. Surround the salad with the carrot, radish, daikon, cucumber and avocado. Season them lightly with salt and drizzle with the remaining dressing.

Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.

 

Recipe by David Tanis, The New York Times, Copyright 2012 

Tags: 
avocado
Prep time: 
15 min
Cook time: 
--
Total time: 
15 min
Yield: 
4 servings
  • Col. Chris Hadfield: An astronaut's guide to eating in space

    You may know Col. Chris Hadfield best for his zero-gravity rendition of David Bowie's "Space Oddity" that went viral last year, but he has a few other accomplishments. Hadfield has flown three space missions, spent a total of 6 months in space, conducted two space walks and most recently served as commander of the International Space Station.

Top Recipes

Chef Andy Ricker explains the cuisine of Thailand's 4 regions

Andy Ricker, author of Pok Pok, says each of Thailand's regions has distinct culinary traditions.