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Sea Vegetable Salad with Sesame Dressing
They may be new ingredients to you, but sea vegetables (a much better name than seaweeds) like arame and wakame have been harvested from the oceans for centuries, especially in Japan. Be sure to use a bowl large enough to allow the arame and wakame to expand after it absorbs the water—they can triple in size. Sea vegetables add a briny flavour of the ocean that pairs well with wasabi, ginger and fresh lime juice. —Nettie
½ cup dried arame sea vegetable
½ cup dried green wakame sea vegetable
4 cups mixed leafy greens
14 oz can no-salt-added pinto beans
1 carrot, grated
4 radishes, diced
½ English cucumber, peeled and thinly sliced
1 ripe avocado, diced
1 Tbsp white sesame seeds, toasted
2 tsp black sesame seeds, toasted
1 Tbsp unsalted pumpkin seeds, toasted
1 green onion, thinly sliced
2 Tbsp rice vinegar
2 tsp granulated sugar
2 tsp grated fresh ginger
1 tsp wasabi powder
2 tsp sodium-reduced tamari
1 Tbsp toasted sesame oil
2 Tbsp fresh lime juice
1 tsp sea salt
1. Put the arame and wakame in a large bowl and cover with cold water. Let soak for 5–10 minutes until softened. Drain. Cut wakame into 1-inch (2.5 cm) pieces.
2. Place leafy greens on platter. Add arame and wakame on top of greens. Add beans. Toss.
3. To make dressing, whisk together vinegar, sugar, ginger, wasabi, tamari, sesame oil, lime juice and salt in a small bowl.
4. Spoon half the dressing over the leafy greens and sea vegetables, and toss gently. Taste and add a small amount of salt if necessary.
5. Scatter carrot, radishes, cucumber and avocado over the leafy greens. Add the remaining dressing. Sprinkle the salad with the seeds. Add green onions. Toss well and serve.
Excerpted from “Nourish,” by Nettie Cronish and Cara Rosenbloom. Reprinted with permission of Whitecap Books, 2016.