I completely agree with the post on girlie girl army about sea veggies. She claims that sea vegetables are overlooked in terms of taste and nutritional value, at our loss. Here’s what she writes:
Sea vegetables contain high levels of calcium, iron, potassium, magnesium, iodine, chlorophyll, enzymes and fiber and offer more vitamins and minerals per ounce than any other food and are one of nature’s richest sources of proteins, having up to 48% of plant-based protein! Sea vegetables are also high in vitamin b-12, which is usually only found in animal-based sources and is responsible for regulating the central nervous system and blood cell production. Ounce per ounce, they are higher in vitamins and nutritional value that almost any other food!
I didn’t need any convincing because I adore sea veggies. They just have that marvelous oceanic flavor you can’t get anywhere else. When I eat sea vegetables I literally feel I am getting a slice of the ocean. Plus they’re good for you! Eat more sea vegetables! On that note here’s a simple, delicious recipe for a salad made of reconstituted wakame and lettuce:
yummy wakame salad
40g. dried wakame (I get mine at Nijiya Market)
1 small head lettuce, cleaned and torn into bite-size pieces
1 tbsp mirin
2 tbsp light shoyu (soy sauce)
2 tbsp rice vinegar
1 tsp sugar
2 tbsp toasted sesame oil
2 tbsp pan roasted white sesame seeds
red pepper flakes to taste
Place wakame in a large bowl and cover with about 2 pints of water. Let it re-hydrate for about 30 minutes. Drain, rinse and squeeze as much water out as you can. Transfer to a serving bowl with lettuce.
Meanwhile to make the dressing add mirin, shoyu, rice vinegar, sugar and toasted sesame oil to a jar, cover with a lid and shake to combine. Taste. It should have a pleasant salty, briny, tart, sweet and toasty flavor. Add more of any ingredient if needed. Toss with wakame and lettuce. Sprinkle with pepper flakes and sesame seeds.
I made a similar Japanese sea vegetable inspired salad before check it out here