Seaweed salad is a dish my dad loves to make. He’s a Hungarian Jew raised in the Midwest that just liked the recipe. There’s no real reason this is a family recipe other than my dad was like, “This takes minimal effort and basketball is on.” He would take this to Jewish potlucks and it was a hit because Jews are FUCKING SICK of grilled chicken, matzah ball soup, and kugel.
For this recipe, I got wakame seaweed from a Vietnamese grocery store near my house. This is something that isn’t sold in every grocery. Most places will only have nori which is used for sushi wraps. Working with nori is different because it dissolves easier than wakame. I’ve used it before but you don’t cook nori, just wet it or eat it dry.
Seaweed is underrated for as a food but it’s super high in magnesium (most women are lacking in), iron (most vegans are lacking in), and calcium (most humans are lacking in). I use it in miso soup or mix it with rice. Both are GREAT hangover foods for an Asian girl on a bender. It expands and hydrates in a minute so you can add to a dish quickly.
- 2 tablespoons of apple cider vinegar
- 4 tablespoons of soy sauce
- 1 teaspoon of brown sugar
- Two tablespoons of wakame seaweed
- One bundle of rice noodles
- 2 radishes chopped
- tablespoon of miso or 3 tablespoons of soy sauce
- ¼ of a cucumber chopped
- ¼ teaspoon of paprika
- 2 cloves of garlic
- ¼ teaspoon of ginger
- 1/2 teaspoon of powdered garlic
- ½ teaspoon of parsley
- ¼ of an avocado
Seaweed salad is easy. Rice noodles in cook in 2 minutes if you pour boiling water over it so just use one bundle of however much you think you can eat. Then add the wakame, 1 tablespoon should be enough because it expands. Let those sit for two minutes together. Bam! You are halfway to done!
Drain. Add the veggies, I’m using raw radishes and cucumbers. Again, I chop however much I want. Now add the seasoning: miso or soy sauce (i used miso for this), ginger, garlic, brown sugar, vinegar, paprika, and parsley. I gave measurements but usually I just eye what I want. I’m careful with how much ginger and garlic I put so I don’t over do it. Then I added avocado to make it a little more filling.
Now I used ingredients that were handy so there’s two ways to do this, the proper way or my lazy substitution filled way. Pick your poison!
|What you should use||What I’m using because I already have it|
Apple cider vinegar
Makes one bowl
This recipe takes about 5 minutes to make. It’s a quick fix like red bull on Friday night.
It’s basically sushi but in noodle form. Anything you would make with sushi you can plop onto this mostly raw recipe like mango, green chile, marinated mushrooms, tempura and more. Get creative! I will do a vegan sushi recipe eventually. I have a cute sushi maker that gets used A LOT in the summer.
Comment with your thoughts about seaweed, do you want another post featuring seaweed?