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.

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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.