{recipe redux} Asian Seaweed Salad

This month’s recipe redux is all about the sea!  Seaweed and little sea fishies.  Since I’m not into sardines and anchovies (sorry, Mom) – I opted for the seaweed side of this challenge.  And it was quite interesting. I decided to go with what I love most and made a seaweed salad.

In case you’re wondering where to even find seaweed, let me tell you.  You have to go the Asian aisle of your grocery store.  There you will find packs of seaweed, seaweed flakes, sushi wraps, etc.   And it’s the place that I found this:

SeaVegi Seaweed Salad Mix containing 5 different sea veggies in one bag: Wakame, Agar, Sugnori, Tsunomata, and Mafunori.

So, why even eat seaweed you may be asking?  Well, sea vegetables are loaded with minerals.  They are an excellent source of iodine and vitamin K, a very good source of the B-vitamin folate, and magnesium, a good source of iron and calcium, and the B-vitamins riboflavin and pantothenic acid. They also contain some vitamin C and E.  And if that’s not enough for you, they’re also kinda fun to eat…in a slimy, fishy sort of way.

I decided to just make a simple seaweed salad, as directed on my little bag.

Here’s how it works:

This is the seaweed straight out of my bag.

Then you soak the seaweed in cold water for 7 minutes.

Then you drain the seaweed.  Isn’t it gorgeous?

Then you dress and serve.   I made a simple vinaigrette and tossed with some apple slices.

The salad was good, but it did taste a lot like the ocean.  It definitely could have used a piece of grilled salmon on top to make it more of a meal.  But I would still highly recommend this route for anyone wanting to give seaweed salad a try.  It was so simple to make and was very fresh and light — and no recipe needed!

I’m looking forward to seeing what my fellow reduxers created with their sea foods today. Aren’t you?