• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Very Good Cook

Very Good Cook

  • About
  • Recipes
  • Contact

Home / Recipe Index / Dairy-Free / Seaweed-Vegetable Salad With Ginger-Lemon Dressing

Seaweed-Vegetable Salad With Ginger-Lemon Dressing

Vibrant and highly nutritional salad packed with protein, minerals and vitamins.

Jump to RecipePrint RecipeRate Recipe
seaweed-vegetable salad with ginger-lemon dressing
seaweed-vegetable salad with ginger-lemon dressing

Let’s all eat more seaweed. I know it’s an acquired taste. Strange shape, unusual color, a little slimy. Most likely, you are already familiar with some of it from eating Asian food (speckles of emerald green wakame are a staple ingredient in miso soup).

Sea vegetables are very easy to work with—you’re really just rehydrating—and super beneficial to our bodies.

rehydrating dry arame and hiijiki sea vegetables
Place the sea vegetables into a dish, submerge in water and let re-hydrate for 45 minutes

They offer a complete protein source, minerals (iron, sodium, iodine) and vitamins (B1, B2, B6, B12, A, C, E). Also—a fun fact—the makeup of the saline solution embryos develop in the womb is almost identical to seawater.

They’re added to beauty products, too, to strengthen our hair and nurture our skin. But instead of applying a layer of La Mer on your face—make a salad!

In this recipe, I’m using two types of seaweed: Arame and Hijiki

Arame (long, brown, thin straw strands) and hijiki (dark brown Darjeeling-tea-look-alike chips) are easy to find in Asian-food sections of most supermarkets, usually packed in small cellophane bags.

rehydrating dry arame and hiijiki sea vegetables
They will soak up the water and expand their size.

The rest of the ingredients are terrestrial: crunchy vegetables that add really pretty color and texture, and an Asian-inspired, sweet-salty-spicy dressing. I used Persian cucumbers, but any will do.

You can eat this highly nutritional salad on its own, or serve it as a side with fried tofu.

seaweed-vegetable salad with ginger-lemon dressing
The vibrant, kicky dressing with lemon and fresh ginger can be used on other salads as well.

Another tasty salad you can add to your repertory is this one:

Chopped Salad With Quail Eggs

Now you.

Your take on sea vegetables. Yea or nay?

Tell me in the comments.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
seaweed-vegetable salad with ginger-lemon dressing

Seaweed-Vegetable Salad With Ginger-Lemon Dressing

  • Author: Michal Martinek
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4 and yields about 3/4 cup salad dressing 1x
Print Recipe
Pin Recipe

Description

Vibrant and highly nutritional salad packed with protein, minerals and vitamins.


Ingredients

Scale
  • Salad ingredients
  • 1 cup dry arame
  • ½ cup dry hijiki
  • 2 cups cucumbers, sliced horizontally, cut into quarters (about 3 cucumbers)
  • 1 cup peeled, grated carrot (about 1 large carrot)
  • 1 red, yellow or green pepper, destemmed, seeded, finely diced (about 1 large pepper)
  • 1 tablespoon sesame seeds
  • 1/2 cup alfa-alfa or other sprouts
  • Dressing igredients
  • 3 tablespoons peeled, grated ginger
  • 1 tablespoon maple syrup or agave nectar
  • 2 tablespoons soy sauce
  • 3 tablespoons lemon juice, freshly squeezed
  • ¼ cup olive oil
  • 1 teaspoon toasted sesame oil

Instructions

  1. Place the arame and hijiki in a medium bowl, and pour in enough water to completely submerge them. Let soak on the kitchen counter, until rehydrated and doubled in size, about 45 minutes.
  2. Prepare the dressing. Over a small sieve placed over a bowl, squeeze out as much juice from the grated ginger as you can. Discard the pulp.
  3. Mix in the maple syrup, soy sauce, lemon juice, and salt. In a slow stream, pour in the oils, and whisk until emulsified. Alternatively, place all dressing ingredients in a jar, secure with a lid, and shake vigorously, until combined. Set aside.
  4. Drain the sea vegetables through a sieve, and rinse well under cold running water. Squeeze out any excess water with your hands and set aside.
  5. Dry-toast the sesame seeds in a medium-size skillet over medium-high heat, stirring often, until they darken slightly and become fragrant, about 4–5 minutes.
  6. In a large bowl, toss the sea vegetables with the cucumbers, carrot, red pepper, and sprouts. Add the dressing and mix well.
  7. Serve in individual bowls sprinkled with the toasted sesame seeds and sprouts.

Notes

  1. To make this dish raw vegan: don’t toast the sesame seeds, and use agave nectar, nama shoyu and raw sesame oil.

Did you make this recipe?

Tag @verygoodcook on Instagram

Filed Under: Beginner, Dairy-Free, Gluten-Free, Main Course, Paleo, Raw, Under 60 min, Vegan

« Previous Post
Chocolate Granola With Pistachios, Almonds and Dried Currants
Next Post »
Chocolate Banana Paleo Cake

Hi, I'm Michal

I help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

I have three more delicious recipes for you:

five cranberry walnut scones on a marble surface
Walnut Cranberry Scones
plate with gluten-free rhubarb strawberry crumble and a scoop of ice cream
Gluten-Free Rhubarb–Strawberry Crumble
Bowl of red quinoa soup with corn, zucchini, carrots,
Red Quinoa Soup With Corn, Carrot and Zucchini

Support This Site

Please consider a donation if you like my writing and recipes on Very Good Cook. Thank you.

Cover Page for The Ingredient Substitution Cheat Sheet, a free .PDF download from Very Good Cook blog

Learn how to swap ingredients

Cook and bake easily with The Ingredient Substitution Cheat Sheet. FREE .pdf download:

Your personal info is protected and you can unsubscribe anytime. Read my privacy policy.

Reader Interactions

Got something to say? Cancel reply

Feel free to include general feedback, any ingredients you modified, and rating the recipe after you’ve made it. Insults, off-topic rants, and disrespectful remarks won’t be tolerated. Thanks for being kind!

PS: Your email won’t be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I’m Michal.

Photo of Michal Martinek of Very Good Cook - a Czech food blogI help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

Support This Site

Please consider a donation if you like my writing and recipes on Very Good Cook. Thank you.

Learn how to swap ingredients

Cover of ebook

Cook and bake easily with The Ingredient Substitution Cheat Sheet.
FREE .pdf download:

Privacy Policy

Want my FREE recipe ebook?

Cover of ebook

Sign up for my weekly emails and I’ll send you my 11 MOST POPULAR, MOUTHWATERING CZECH RECIPES TO STUFF YOUR FACE WITH!

Privacy Policy

Still hungry?

Black cast iron pan with vegan tempeh Bolognese pasta sauce, spaghetti and grated parmesan cheese.

Tempeh Bolognese Pasta Sauce

Czech potato pancakes (bramboráky) from verygoodcook.com

Czech Potato Pancakes (Bramboráky)

Plate of harira, a North African stew made with chickpeas, lentils, rice and vegetables. Served with sauerkraut and yogurt, from verygoodcook.com

Harira: Moroccan Vegetable Soup-Stew

Crustless carrot zucchini quiche in a baking dish, on top of a blue/white kitchen towel

Crustless Carrot Zucchini Quiche

Bowls with Bircher Muesli (overnight oats), peeled apple, spoons, fresh figs, pomegranate seeds, and yogurt

GF & Vegan Bircher Muesli (Overnight Oats)

Plate with Easy Creamy Penne Alla Vodka Recipe, with a spoon, and grated parmesan cheese

Easy Creamy Penne Alla Vodka

  • About
  • Recipes
  • Contact

Copyright © 2023 · Very Good Cook · Terms · Privacy

25 shares

Support This Site

Please consider a donation if you like my writing and recipes on Very Good Cook. Thank you.

Ko-fi donationsbuy me a flat white?