A nice variation on the salad, filled with minerals and nutrients.
- multiple types of dried seaweed (such as kelp, wakame, hijiki)
- chopped carrot, cucumber, cabbage
- sesame seeds
- 4 oz olive oil
- 4 oz red wine vinegar
- 2 oz sesame oil
- 2 oz rice vinegar
- 2 oz soy sauce
- 1 oz honey or agave
- 1/2 tsp powdered ginger
- 1/2 tsp dried basil
- salt and pepper
- optional: cooked salmon (grilled is nice)
Mix and soak small amounts of seaweed (it expands quite a bit) in cold water for about 30 minutes. Meanwhile, chop desired vegetables. Toast sesame seeds on stove until light brown and fragrant. Prepare dressing by whisking remaining ingredients. Drain and rinse seaweed. Chop if needed. Add vegetables and sprinkle with sesame seeds. Shake dressing well and add desired amount. Option: add chunks of salmon. Toss well and enjoy!
CAROL WING 