Seaweed Salad

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Cookie + Kate

Total Time

25 minutes

Prep Time

25 minutes

Rating

(1)

Ingredients

4 servings

1 ounce arame sea vegetables (about 1 ½ cups dried)
1 ½ cups thinly sliced purple or green cabbage, roughly chopped into pieces no longer than 3 inches
1 red or orange bell pepper, chopped
½ cup thinly sliced green onion, sliced on the diagonal
¼ cup finely chopped cilantro
1 batch Sesame Dressing
1 ripe avocado, diced

Beginner Gluten-Free Healthy Quick and Easy ...

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Preparation

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Step 1

Rinse the arame well in a fine sieve, then place it in a generously sized bowl. Fill the bowl with cool water and let it soak for 5 to 10 minutes, until nicely pliable. Drain the arame in the sieve, and gently squeeze out any excess water. Transfer the arame back to your empty bowl, which we will use as a mixing bowl.

Step 2

Add the cabbage, bell pepper, green onion, and cilantro. Whisk the dressing once more, and pour it all over the salad. Gently toss until the salad is evenly coated in the dressing.

Step 3

When it’s time to serve, divide the seaweed into bowls and top with diced avocado. The salad will keep well in the refrigerator, covered, for up to 4 days (add the avocado just before serving).

Chef’s notes

If you’re relatively new to seaweed, this salad offers a great introduction.

Reserve the avocado until just before serving since it browns over time.

The recipe keeps well in the refrigerator for up to four days.

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Seaweed Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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