Three Seaweed Salad

I’ve got a new favorite salad.  I’ve been making it at least once per week.  I was inspired by the seaweed salads at my favorite local Japanese restaurant and the one I had in Baltimore at Liquid Earth.

Seaweed has a host of health benefits. It’s great for thyroid balance since it’s a natural source of iodine.  It’s chock full of B vitamins and minerals including including calcium, magnesium, potassium, iodine, iron, and zinc.  Seaweed is a great way to get salty flavor into food without eating too much sodium — it’s way lower than typical sea salt.

This is simple, quick to make, and very satisfying. The kid will actually eat it, which amazes me.  Then again, she is a sushi hound so she’s accustomed to seaweed.

Three Seaweed Salad
Makes 6-8 hearty servings

2 cucumbers, diced
2 carrots, shredded or ribbon-ed
3 scallions, diced
1/2 cup arame
1/2 cup wakame
1/4 cup dulse or to taste (I use more, I like it salty)
1 recipe Asian vinaigrette

Asian Vinaigrette
Yields 1/2 cup

1/4 cup rice vinegar
1 Tablespoon umeboshi plum vinegar
2 Tablespoons mild oil of choice (olive, sesame, — I add a touch of flax oil for good omega fatty acids)
1 teaspoon toasted sesame oil
1 teaspoon tamari or nama shoyu (optional, omit if using lots of dulse)

Toss ingredients together.  Allow to sit 30-45 minutes to get flavors to blend, tossing occasionally.   Serve with love.

Keeps a couple of days in the fridge.  I recommend draining the marinade prior to storing  to avoid a soggy salad.