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Wild Seaweed Salad

(recipe, Carrie Stewart)

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  1. Dried wakame
  2. 3 TBSP Bragg's Liquid Aminos
  3. 3 TBSP rice vinegar
  4. 2 TBSP toasted sesame oil
  5. ½ tsp. agave
  6. ½ tsp. finely grated or chopped ginger
  7. 1 TBSP. toasted sesame seeds
  8. Thinly sliced cucumbers


  1. Bake tofu for 12-15 minutes in oven at 350.
  2. Toast sesame seeds in frying pan (no oil) for about 3-5 minutes on high.
  3. Soak wakame in warm water for about 5 minutes, then rinse well with cold water and cut into bite sized pieces.
  4. Mix Bragg's, rice vinegar, sesame oil, agave and ginger together and tossed with sliced cucumbers and wakame.
  5. Top sesame seeds and tofu.
  6. Great as an accompaniment with wild rice.