By David Tanis
- Total Time
- About 20 minutes
- Rating
- 4(200)
- Notes
- Read community notes
Seaweed comes in many forms, and is used extensively in Japanese cuisine. Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth. Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly. Two types that are commonly available are reddish-purple dulse and bright green wakame. Both simply need bathing in cold water for a few minutes to soften and ready them for use. Once soaked and drained, the seaweed is tossed with a simple traditional dressing of sesame oil with ginger and soy. My version makes a fine vegetarian meal, with thin slices of carrot, radish, cucumber and daikon, along with avocado, green onion, pumpkin seeds and sesame seeds.
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Ingredients
Yield:4 servings
- 1ounce dried red dulse seaweed
- 1ounce dried green wakame seaweed
- 2tablespoons rice-wine vinegar
- 2teaspoons sugar
- 2teaspoons grated ginger
- ½teaspoon wasabi powder
- 2teaspoons soy sauce
- 1tablespoon roasted sesame oil
- Juice of 1 lime
- Sea salt, to taste
- 1small carrot, peeled and sliced paper-thin
- 4red radishes, thinly sliced
- 2ounces daikon radish, peeled and thinly sliced
- 1small cucumber, peeled and thinly sliced
- 1firm-ripe avocado, sliced
- 1teaspoon toasted white sesame seeds
- 1teaspoon toasted black sesame seeds
- 2teaspoons toasted pumpkin seeds
- 4green onions, slivered
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
168 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 4 grams protein; 442 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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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.
Step
2
To make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.
Step
3
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.
Step
4
Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.
Ratings
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out of 5
200
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Cooking Notes
Fred Rickson
I cannot find green wakame seaweed anywhere, even Amazom. Everywhere seems to sell the pre-made, wet packets, not the dry alga. What is for sale dry, seems to be the large, thick kelps, not the true, fragile, thin seaweed. Anyone help? Thank you.
Kyong
extra guests came, so I added some rice vermicelles and it worked very well.
Mitchell Lench
If you're having trouble finding high quality dulse and wakame dried seaweed there are a few companies that sell these products on Amazon and in stores. Ocean's Balance is one of these companies that is based on the coast of Maine and all of their seaweed comes from the clean waters in the Gulf of Maine.
Francesca
I added rice vermicelli as well to turn this into a main course. Excellent, though I would have doubled the dressing (instead I just sprinkled a bit of sesame oil and chili oil into the vermicelli to ensure it got some flavour). The dressing is really spectacular. I used a tablespoon of mirin in lieu of the sugar, which added a depth of flavour and tasted more Japanese. Spiralized a bunch of heirloom carrots for colour and crunch.
Chris Taylor
I found that Rising Tide Sea Vegetables had a lot of variety in this thin seaweed range… if you can find that brand. (from California) just got a pack of sea palm and dulse and will see how it goes!
Gail
You might be able to find it at an Asian specialty store, if you have one. Otherwise you can order it from Natural Import Company http://www.naturalimport.com/. They are located in North Carolina and import products from Mitoku, a Japanese brand.
Susan
Here's a little seaweed nutrition factoid. In the 6/2013 Smithsonian Michael Pollan told Ruth Reichl:
Japanese digest seaweed with a marine gene in one of the gut bacteria the rest of us don't have. Their gut bacteria acquired this gene over years of eating seaweed.
Most of the rest of us can’t and won't digest seaweed because we cook and sterilize it -- killing the bacteria. We can't metabolize it and get nothing except taste.
Darn it.
Amy
Try seaweedproducts.ie, they sell organic seaweed products, I buy the dried seaweed salad mix and sea spaghetti, well I've tried everything they sell.....delish...very good stuff. I couldn't find a good dried seaweed salad mix anywhere either until I stumbled and I mean accidentally stumbled onto this site.
Figaro
Most supermarket who have a Sushi counter also have fresh seaweed, either plain or their own salad. If you don't like the flavor of the salad, you can always rinse it in a colander.
Steve
Half the seaweed
Linnette
In the US the species called Alaria is closest to wakame, but neither are a 'green', both considered a brown. This might be leading to some of the confusion in terms of finding the right thing. Companies like Maine Coast Sea Vegetables and Ocean's balance offer both Dulse & Alaria from the Atlantic.
Catherine
I suggest adding a little more soy sauce or salt. It needed more salt for our tastes.
valerie
Made with blanched sea beans instead of seaweed and cut up nori papers. Delicious!
Mitchell Lench
If you're having trouble finding high quality dulse and wakame dried seaweed there are a few companies that sell these products on Amazon and in stores. Ocean's Balance is one of these companies that is based on the coast of Maine and all of their seaweed comes from the clean waters in the Gulf of Maine.
Judith Connor
Wakame is a Japanese kelp so it's a brown seaweed, but looks greenish when it's dry. The dry Wakame needs to be rehydrated.
Jesse
Atlantic Sea Farms from Maine has thaw and eat shredded kelp that is perfect for this recipe. No need to reconstitute the dried stuff (grown who knows where).
Jennie
Pleasant. Had a hard time drying the seaweed, which diluted the dressing.
Alejandra Ortiz
I added mango and it worked great.
M J Beach
Excellent recipe. Thank you.I used a mix of seaweed from local Earth Origins store and Whole Foods. The dressing is the key! Good luck.
M J Beach
This week I bought wakame and dulse at Earth Origins Health Food Store in Centerville MA on Cape Cod, and agar agar at Whole Foods in Hyannis, MA. I've looked for it for years including Boston area Asian markets. This NYT recipe looks good! Can't wait to try it.MJB
Michelberg
Hello,I haven't tried this dish yet but it seems tasty & and easy to make.
Chris B
Whole leaf red dulse? Or the flakes that seem more widely offered? Thanks!
Susan
Here's a little seaweed nutrition factoid. In the 6/2013 Smithsonian Michael Pollan told Ruth Reichl:
Japanese digest seaweed with a marine gene in one of the gut bacteria the rest of us don't have. Their gut bacteria acquired this gene over years of eating seaweed.
Most of the rest of us can’t and won't digest seaweed because we cook and sterilize it -- killing the bacteria. We can't metabolize it and get nothing except taste.
Darn it.
Michlpo
Excellent recipe! I love all the different tastes in one dish!!!
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