Sesame Seaweed Salad
Photo: Leo Gong; Styling: Randy Mon
Yield: Serves 4
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Amount per serving
- Calories: 137
- Calories from fat: 63%
- Protein: 4.1g
- Fat: 10g
- Saturated fat: 1.4g
- Carbohydrate: 9.1g
- Fiber: 6.8g
- Sodium: 798mg
- Cholesterol: 0.0mg
- 1 ounce wakame*, snipped into 1-in. pieces if in large chunks (about 1 cup)
- 1 cup dulse* (about 1/2 oz.)
- 1 cup arame* (about 1/2 oz.; or use more dulse)
- 2 tablespoons sesame seeds
- 2 tablespoons toasted sesame oil, divided
- 3 large garlic cloves, thinly sliced crosswise
- 2 green onions, sliced
- 1 1/2 tablespoons reduced-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar (optional)
- 1. Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
- 2. Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
- 3. Add 1 tbsp. oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
- 4. Add seaweeds, remaining 1 tbsp. oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
- 5. Taste and add rice vinegar if you like. Serve warm or at room temperature.
- *Buy dried seaweed at natural foods stores and Asian markets, loveseaweed.com, seaweed.net, ohsv.net, or great-eastern-sun.com.
- Adapted from the 2001 cookbook Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall.
- Note: Nutritional analysis is per 3/4-cup serving.
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