Seaweed Salad Anyone?

This dressing I recommend for Asian inspired salads, noodles. . .even a marinade!














Feel free to thank me for sparing you the awful task of having to make and then eat this semi-wretched salad pictured below. I say “semi” because it was at least 60% better than a seaweed salad I tried last year, but not so good that I’m ever going to make it again. I do make this salad dressing a lot, though, and you should try it, too; it’s spot-on!

The salad: seaweed, shredded carrots, green onions & sesame seeds.













You see, several months ago when I went to Dry Dock (a super awesome local fish-selling store), I bought a little container of their seaweed salad. Being that the color was a beautiful, vibrant green combined with the fact that I really like, basically, all foods, I was anxious to try this. So after putting the fish in the fridge when I got home, I quickly forked a bunch of the salad and chomped away. . .but not for long. I almost completely threw up! It was like biting into a swirly, green, slimy mess of French-cut string beans that were fresh from a super salty sewer. I must admit, I was a little mad at myself for not liking it because, as I said earlier, I basically like all foods. I directly threw this stuff away!

Besides squeezing the water out of these, I also patted them down with paper towels, then cut them into bite-sized pieces to lessen the slime factor.

So fast-forward to last night when after recently reading all the great benefits of eating seaweed (high in protein, vitamin K, calcium and is anti-inflammatory), I decided to make a much better version of seaweed salad. After all, I was using the most mild form of seaweed – wakame – and I’ve had seaweed soup before which I really liked, so I figured my homemade seaweed salad would be pretty good.

After soaking, check the fronds for hidden pebbles or shells! There were several tiny snail shells that I found. . .thankfully.


I guess it was good enough to eat, though, because John ate all of his without any complaints of smell or texture, but as anyone who knows me knows that my sense of smell is close to super hero status, and that’s what got to me. . .the smell! It wasn’t terrible, maybe on par with the aroma of an unkempt 5th grader’s aquarium, but it was smelly enough to make me super thankful for all the extra onions I added.

Asian Salad Dressing

3 TBS soy sauce (reduced sodium)
3 TBS rice wine vinegar (unflavored)
1 TBS sesame oil
1 1/2 tsp minced, fresh ginger
1 1/2 tsp minced garlic
couple shakes of red pepper flakes

Combine all ingredients in a container, then whisk. Or, you can just use a fork.


Salads Can Lower Cholesterol: Fiber & Phytosterols Are Key

Taco salad with no-cream creamy taco salad dressing.
Taco salad with no-cream creamy taco salad dressing.













One easy way to reduce cholesterol? Eat more vegetables that contain fiber and phytosterols. I won’t bore you with the details as to how they lower cholesterol, but green leaf lettuce, cucumbers, cauliflower, brussels sprouts, asparagus, Mexican peppers, and tomatoes are just a few vegetables that are high in fiber and/or phytosterols, and they’d be good in a taco salad to go with the below dressing. Following is a short story behind the dressing and then the recipe.


Last Friday while at my Friday job, I ran out to pick up a salad for lunch. It was a vegetarian place, so as you can imagine, the taco salad contained no meat (and barely any lettuce when all was said and done!). It was made up of the usual seasoned cauliflower, black beans, corn, olives, carrots and tomatoes, but to my dismay, no cheese because this salad was also vegan. 🙁 But to be honest, the lack of cheese didn’t turn out to be a big problem for me because the shredded carrots tricked me into thinking that I was eating cheddar cheese after all. Ha! 😉

The 5 ingredients for no-cream creamy taco salad dressing.
The 5 ingredients for no-cream creamy taco salad dressing.

But let me get to the main point of this post: the salad dressing, umm. . .I mean, sauce? It was the consistency of super firm, nonfat yogurt, pale salmon in color, and the flavor was trying to be taco. Despite it being way too thick, it was definitely the best part of the salad, for sure, and when I found out that the main ingredient was soy milk, I was baffled at how something this thick could contain any type of liquid at all. This didn’t matter, though, because I decided that this sauce needed to be able to drizzle instead of plop, and I wanted it to be even more flavorful. A sauce with more viscosity would mean that more parts of the salad would be touching this flavor, and therefore creating much more happiness throughout my mouth. So, below is my upgraded version of their taco salad sauce, umm. . .I mean, salad dressing.

Less than 15 calories per tablespoon!
Less than 15 calories per tablespoon!













1 can tomato sauce
1 can Mexican tomato sauce (I used the red and yellow can.)
1/2 can coconut milk (I used full fat in a can.)
2-4 cloves minced garlic
1 tsp ground cumin

Mix all ingredients in whatever you want with whatever you want. (I used a wire whisk.) All ingredients I use are organic except the Mexican tomato sauce because I’ve never seen organic Mexican sauce of any kind, but when I do, I’m definitely buying it! By the way, this dressing is less than 15 calories per tablespoon!