Seaweed Salad with Toasted Sesame Dressing
Recipe type: salad
Cuisine: Asian
  • 1 oz. (20g) dry Hana Tsunomata seaweed
  • Cold water
  • 2 Tbs. rice vinegar
  • 2 Tbs. gluten-free soy sauce
  • 2 Tbs. agave nectar
  • 1 Tbs. toasted sesame oil
  • ½ tsp. fresh ginger, grated
  • 1 garlic clove, grated or minced
  • 1 large carrot, peeled into long strips
  • Sliced cucumbers
  • Scallions, for garnish
  • Toasted sesame seeds
  1. Put the dry seaweed in a bowl and cover with cold water. Let sit for 5-10 minutes, depending how tender you want it. Drain the water and squeeze out any excess liquid. Set aside.
  2. In a bowl, combine the rice vinegar, soy sauce, agave, sesame oil, garlic and ginger. Mix well and taste for seasoning adjustments. Toss the seaweed with part of the dressing.
  3. On a platter, arrange the carrot curls and cucumbers. Top with the seaweed salad. Add more dressing as desired. Garnish with scallions and toasted sesame seeds.
Recipe by The "V" Word at