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seed weed salad

This seaweed salad is my first Korean recipe on Rasa Malaysia. I love Korean food and I have just started to cook Korean recipes at home.

It’s very low in calories, fat and carb. It’s also vegan and vegetarian friendly.

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This Seaweed salad recipe is only 20 calories per serving!

Seaweed is very healthy and a super food. It’s loaded with vitamins and minerals such as iodine. It’s also an anti-oxidant that promotes healthy cells.

Homemade seaweed salad calls for the following ingredients:

In spice grinder, pulse 1/4 cup of the toasted sesame seeds to a fine powder. Transfer the ground sesame seeds to a medium bowl. Add the mayonnaise, rice vinegar, soy sauce, mirin and lemon juice to the bowl, and whisk until smooth. Season the toasted sesame dressing with salt.

In a large bowl, cover the wakame with 1 inch of cold water. Let stand at room temperature until the wakame is hydrated and tender, about 2 minutes. Drain and, using your hands, squeeze out the excess moisture. Transfer the wakame to a serving bowl and add the kale, cucumber, scallions and celery. Toss with half of the toasted sesame dressing until well coated. Sprinkle the salad with the remaining 1 tablespoon of the toasted sesame seeds. Pass the extra toasted sesame dressing at the table.

Make Ahead

The toasted sesame dressing can be refrigerated in an airtight container for about 4 days. Let come to room temperature before proceeding with the recipe.

Look for Kewpie mayonnaise (which is made with rice vinegar and is very popular in Japan) at Asian markets.

We add seaweed to various dishes to add texture, flavor, and nutrition. For example, my mom sometimes adds a thin type of seaweed (rehydrated dried wakame) to egg drop soup. She uses thick-cut seaweed strips (like in this recipe) to braise pork to cut the grease and infuse a rich taste into the sauce. The seaweed will end up tasting so good served with the sauce.

Similar to other Chinese vegetables, it is often sold dehydrated (and labeled “kombu”) for longer storage. But you do need to rehydrate it prior to use.

Cooking notes

This variety is super versatile and can go in a wide array of dishes. On its own, seaweed has a salty, brackish flavor with a pasta-al-dente texture, and is therefore sometimes used as a condiment. Once cooked, however, this flavor mellows and seaweed takes on whatever seasonings you add to it.

If you’re using fresh seaweed, you should always rinse it before boiling it. To preserve fresh seaweed, it is usually coated with salt. If you boil it without rinsing, the seaweed will end up tasting very salty.

There is a shortcut if you don’t feel like heating up the oil. You can simply add a spoonful of homemade chili oil to the seaweed salad. It’s a condiment I usually have on hand and it further shortens the prep time. The seaweed salad will come out super tasty as well.