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Seaweed and Sesame Salad with Ginger Dressing
(recipe, Deborah Madison)
This salad is based on a recipe in Sally McKenna’s new book, [%amazonProductLink asin=1906927197 "Extreme Greens"].
- Between 10 and 21 grams (one ¾-ounce package) mixed seaweeds
- 1 rounded tsp. grated fresh ginger
- 1 Tbsp. rice-wine vinegar
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. soy sauce
- 1 Tbsp. mirin or sugar
- ½ tsp. sea salt (or possibly less, if you used tamari for the soy sauce)
- 1 Tbsp. sesame seeds, lightly toasted
- 1 green onion, finely slivered
- Ripe avocadoes (optional)
- 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.
- 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.
- 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.