Seaweed Salad

As an exclusively plant-based eater, it’s important to ensure you are getting enough IODINE. That said, a little goes a long way. I always have a shaker of nori flakes on the table to sprinkle on my food. But sometimes I really enjoy a fresh sea vegetable salad! Especially with an Asian meal. How much iodine is too much? Watch and learn: Too Much Iodine Can Be as Bad as Too Little

What about store-bought, or the kind you would find at your local sushi restaurant? Forget it! ALL of the ones I have seen contain artificial colors. Which is why they look NEON green. Yuk. And most likely way too much sodium. So I make my own! And now you can, too.

It’s pretty easy, but the sometimes challenging part is finding the right seaweeds to use. There are SO MANY to choose from online. I will list the ones I use (linked in the ingredients). You’ll have to purchase them each separately. I used to have a GREAT source of a mix for this purpose but sadly, the company stopped making it.

Feel free to experiment with different types of seaweed!

Oh, and I add what some may find an unusual ingredient: white wood ear mushrooms. I LOVE the texture it gives to the salad and it’s a fun addition. And why not? Mountain Man and I love mushrooms of all sorts. Per Dr. Fuhrman “Eat lots of mushrooms, all the time!”

Ingredients (note all seaweed is dried)

• 1/4 cup Wakame

• a few leaves Dulse , torn into about 1” pieces so they’re not so big in the salad

• 1/4 cup Laver Nori

• 6 oz. Kelp Noodles (1/2 bag)

• 1-2 White Wood Ear mushrooms (optional)

~ for the dressing

• 2 TBS tahini

• 1 tsp ume plum vingegar *

• 1” knob fresh ginger, grated and mashed (or use a prepared ginger puree or even ginger juice which I always have on hand to use in a pinch)

• A few drops toasted sesame oil (optional but adds a great flavor)

• 1 TBS date syrup or 1 tsp maple syrup (optional also but adds a slight sweetness which is lovely)

*Be careful with this product. It is VERY high in sodium. Don’t overdo it.

Method

1. First prepare the kelp noodles PER THE INSTRUCTIONS ON THE BAG. Trust me on this. You can’t just toss them in. They will be inedible. Using the method on the bag softens them.

2. Soak the remaining ingredients in pure water for about 15 minutes (EXCEPT the laver-nori, it rehydrates quickly and can get mushy)

3. Add the laver-nori and soak for 1 more minute.

4. Drain and rinse well.

5. Gently squeeze out excess water.

6. Add all ingredients to a mixing bowl and add the dressing ingredients.

7. Toss gently to coat.

8. Add love! 💗

9. Garnish with fresh, unhulled sesame seeds.

Serves 4-6. Enjoy!
Stays fresh in the fridge 3 days max. It won’t last that long!