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Recipe for Seaweed Salad

A Nice Seaweed Salad Recipe You Can Always Try

Seaweed Salad Recipe

Seaweed Salad Recipe



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The Seaweed Salad Recipe has become all the rage among fitness conscious people. It’s not only immensely healthy, it’s also very tasty!

Wakame seaweed, which is the main ingredient of this seaweed salad, is a very good source of iron, calcium, vitamins (A, C, E, K) and photo nutrients. Plus it’s vegetarian and boasts of a low calorie count. The dish has a very sweet and spicy taste to it, and this along with its health benefits, has made the salad very popular.

So if you haven’t tried a Seaweed Salad Recipe ever, then now is the time.

Follow this link to  the book by Valerie Gennari Cooksley…

Seaweed: Nature’s Secret to Balancing Your Metabolism, Fighting Disease, and Revitalizing Body and Soul

A Seaweed Salad Recipe is very easy and fast to prepare as most of its ingredients are readily available in your neighbourhood Asian market (or other health food outlets).

To begin with, these ingredients include:

  • ½ cup dried arame seaweed soaked in warm water for 15-20 minutes (to rehydrate)
  • one cup each of shredded red cabbage and carrots, Rinse and chop.
  • a cup of diced fresh mushrooms.
  • Ginger 1tbsp grated,
  • soy sauce 2 tbsp,
  • toasted sesame oil 1 tbsp and finally
  • sesame seeds for garnishing purpose complete the ingredients for a Seaweed Salad Recipe.

Preparation starts by mixing all the above mentioned Seaweed Salad Recipe ingredients (except the sesame seeds) together in a large bowl. Make sure you toss it well to ensure a proper coat.

The seaweed salad should be allowed to marinate for a minimum of 1 hour. This allows the seaweed and the mixed vegetables to meet and greet the ginger, oil and tamari, properly. Righteous absorbtion, over time, is what gives this Seaweed Salad Recipe its distinct deep flavor. Garnish with the sesame seeds and keep it in the fridge a little while, before serving.

The Seaweed Salad Recipe is very flexible in its approach and one can mix and match some its ingredients to compensate for non-availability or possible allergies. So cabbage can be substituted by broccoli or cauliflower (both cut into small chunks) or diced zucchini. Similarly carrots can be substituted with thinly sliced celery, diced red onions or small cut snap peas. The mushrooms in the Seaweed Salad Recipe can be replaced with red peppers, seasoned tofu or yellow squash. Red wine or rice wine vinegar can be used instead of tamari. And lastly olive oil or garlic oil forms a fine replacement for toasted sesame oil.