Name: Asian Seaweed Salad: A Fresh Twist on Tradition Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 cup Dried Maine Sea Coast Alaria (Hydrated before use); 1 cup Mixed Sea Vegetables (Rinsed before use); 2 cloves Garlic (Minced); 1 tablespoon Ginger (Grated); 3 tablespoons Rice Wine Vinegar; 2 tablespoons Toasted Sesame Oil; 1 tablespoon Raw Honey (Can substitute with agave syrup); 2 tablespoons Coconut Aminos (Gluten-free alternative); 1 medium Avocado (Sliced); 2 tablespoons Fresh pickled ginger; 1 tablespoon Sesame seeds (For finishing)

Description

This delicious Asian Seaweed Salad offers a fresh and vibrant twist on traditional seaweed dishes. Featuring hydrated Maine Sea Coast Alaria and mixed sea vegetables, tossed in a flavorful dressing made from garlic, ginger, rice wine vinegar, toasted sesame oil, honey, and coconut aminos. Finished with creamy avocado slices, fresh pickled ginger, and sesame seeds for a perfect balance of textures and flavors. Ideal as a light appetizer or a healthy side dish, ready in just 20 minutes.

Ingredients

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Seaweed and Vegetables

1 cup Dried Maine Sea Coast Alaria (Hydrated before use)
1 cup Mixed Sea Vegetables (Rinsed before use)

Dressing

2 cloves Garlic (Minced)
1 tablespoon Ginger (Grated)
3 tablespoons Rice Wine Vinegar
2 tablespoons Toasted Sesame Oil
1 tablespoon Raw Honey (Can substitute with agave syrup)
2 tablespoons Coconut Aminos (Gluten-free alternative)

Garnish

1 medium Avocado (Sliced)
2 tablespoons Fresh pickled ginger
1 tablespoon Sesame seeds (For finishing)

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Instructions

Hydrate the Seaweed: Soak the dried Maine Sea Coast Alaria in warm water for about 15 minutes until it softens. For extra tenderness, you can optionally steam it for 10-15 minutes after soaking.
Prepare the Mixed Sea Vegetables: Rinse the mixed sea vegetables thoroughly under cold water for 2-3 minutes to remove any excess saltiness and impurities.
Make the Dressing: In a small bowl, whisk together minced garlic, grated ginger, rice wine vinegar, toasted sesame oil, raw honey, and coconut aminos until well combined to create a flavorful dressing.
Toss the Salad: Drain the hydrated seaweed and combine it with the rinsed mixed sea vegetables. Drizzle the dressing evenly over the seaweed mixture and gently toss to coat everything thoroughly.
Garnish and Serve: Arrange sliced avocado, fresh pickled ginger, and sprinkle sesame seeds on top of the salad just before serving to add texture and extra flavor.

Notes

Ensure seaweed is fully hydrated for the best texture.
Adjust honey or agave syrup to your preferred level of sweetness.
Use coconut aminos as a gluten-free alternative to soy sauce.
This salad can be served immediately or chilled for 10-15 minutes to enhance flavors.
Store leftovers in an airtight container in the refrigerator for up to 2 days.