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Seaweed and Sesame Salad with Ginger Dressing

(recipe, Deborah Madison)

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This salad is based on a recipe in Sally McKenna’s new book, [%amazonProductLink asin=1906927197 "Extreme Greens"].


  1. Between 10 and 21 grams (one ¾-ounce package) mixed seaweeds
  2. 1 rounded tsp. grated fresh ginger
  3. 1 Tbsp. rice-wine vinegar
  4. 1 Tbsp. toasted sesame oil
  5. 1 Tbsp. soy sauce
  6. 1 Tbsp. mirin or sugar
  7. ½ tsp. sea salt (or possibly less, if you used tamari for the soy sauce)
  8. 1 Tbsp. sesame seeds, lightly toasted
  9. 1 green onion, finely slivered
  10. Ripe avocadoes (optional)


  1. Put the seaweed in a bowl and cover with water. Leave for 5 to 10 minutes to rehydrate and soften. Dry in a salad spinner or squeeze it dry between your fingers.
  2. Mix the ginger with the vinegar, sesame oil, soy sauce, mirin or sugar, and salt. Add the rehydrated seaweeds and toss with the sesame seeds and slivered green onion.
  3. If you like, slice a firm avocado and arrange the pieces on individual plates. Heap the seaweed salad over the avocado and drizzle any extra dressing over all.