This seaweed salad is different than the wakame salad at most sushi joints, but it’s delicious in its own way. I usually make this to serve with Asian-inspired meals, such as salmon or stir-fry, but it goes well with just about anything. It has an irresistible crunch factor, and a sweet and sour dressing that really makes all the flavours come together.
Quick facts: A great source of iodine, seaweed can be beneficial for those with an under active thyroid. What’s more, seaweed is a great source of soluble fiber and calcium!
- Combine salad ingredients in a large bowl.
- Mix together dressing ingredients in a small bowl and pour over the salad.
- Toss well to combine and let sit for a few minutes for the dressing to absorb.
- Finally, add desired toppings and serve!
For the salad
- 400g package of salted seaweed stems, rinsed and finely chopped (see notes)
- 1 small daikon radish, julienned
- ½ English cucumber, julienned
- 1 avocado, finely cubed
- juice of half a lime or lemon
- 1 tbsp coconut aminos or tamari
- 1 tsp toasted sesame oil
- 4 tbsp walnut oil or avocado oil
- ½ tsp maple syrup
- pinch of salt
- toasted sesame seeds
- crushed roasted nori
- Feel free to adjust the quantities for the salad as needed, depending on how much seaweed you have on hand
- You could add in other vegetables as well, such as green or yellow zucchini strips, carrots or even thinly shredded iceberg lettuce!
- I buy seaweed stems packed in salt. I first rinse them several times in cold water and then let them soak in clean cold water for 10-15 minutes. Taste a piece to ensure they are not overly salty prior to assembling the salad.