Salad of glass kelp noodles with seaweed and ginger
A good pinch hijiki seaweed – about 1 teaspoon dried
A good pinch arame seaweed – about 1 teaspoon dried
340 gram packet kelp noodles, rinsed, drained and cut roughly with scissors
1 cup fresh dandelion leaves, rinsed, dried and torn (or any other bitter green such as rocket)
1 tablespoon pickled ginger, shredded
1 teaspoon black sesame seeds
1 sheet nori, shredded finely (use scissors)
1 clove garlic, finely minced
1 dessertspoon brown rice vinegar
2 tablespoons tamari
1 tablespoon mirin
1 teaspoon white miso paste
- Whisk dressing ingredients together and allow to stand.
- Soak hijiki and arame in hot water for about 7-8 minutes, drain, pat dry and reserve soaking liquid.
- In a large mixing bowl, combine kelp noodles, soaked seaweeds, dandelion and ginger. Toss well.
- Lightly fold in sesame seeds and nori shreds and serve immediately on individual plates or one large bowl or platter.
Kelp is on its way! Seaweed has long been an essential part of the Japanese diet and noted for its healing properties in the East since 3000 BC, now modern cuisine has begun to embrace mineral rich marine algae with abundance. Seaweed, also known as sea vegetables, are predominantly edible with varieties that include wrack, kelp, laver (nori), sea lettuce and dulse.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Seaweed
- Cuisine: Plant-Based