Seaweed Salad

Seaweed has over 60 trace minerals that help to nourish every part of the body. It is high in iodine, one of the most valuable minerals for metabolism because it is helps thyroid function. Calcium rich hijiki and arame are easier for westerners to get used to because they are sliced into thin ribbons, which create a more delicate texture.

Seaweed Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups (500 mL) arame or hijiki (seaweed cut into thin strips)

  • 4

    cups (1 L) filtered water

  • 1

    cup (250 mL) cucumber, quartered and chopped

  • ½

    cup (125 mL) green onion, chopped

  • ½

    cup (125 mL) fresh parsley, chopped

  • 2

    tbsp (30 mL) toasted sesame or extra virgin olive oil

  • 2

    tbsp (30 mL) carrots, julienned or shredded

  • ¼

    cup (60 mL) lemon juice

  • 2

    tbsp (30 mL) tamari (wheat free)

Directions

1. Rinse the seaweed well. 2. Place seaweed and water in a small pot and bring to a boil for 5 minutes. If you suffer from digestive problems, it is best to turn off the heat and let the mixture soak for 2-3 hours. 3. Drain and place in large mixing bowl. 4. Add all ingredients to the seaweed and toss well. This salad lasts days in the fridge well!


Nutrition

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