Seaweed Inspired Salad
I am a huge seaweed salad fan. I love the textures and flavors- the subtle sweetness, the chewy wakame, the spicy pepper flakes, the mellow sesame oil. I order it whenever I’m at a Japanese restaurant, and have been dying make it myself. Unfortunately the price of wakame gets me every time and I surrender the idea.
But when cravings hit, you have to satisfy them right? So I created a faux-seaweed salad with what I had on hand and it turned out…
…delicious, in its own way.
It wasn’t seaweed salad but it was a satisfying dinner that definitely gave me a Japanese vibe.
Massaged Sesame Ginger Salad
- 8 cups of baby greens- spinach, romaine, red lettuce, whatever you have on hand
- 1 tsp toasted sesame oil
- 1 tsp rice wine vinegar
- 1 tsp lemon juice
- 1 tsp soy sauce
- 4 cubes (about 1.5 tbsp) crystallized ginger, minced
- 1 tbsp sesame seeds
- 1/3 cup chick peas
- pinch of garlic powder
- pinch of crushed pepper flakes
- sriracha, to serve
Pour the greens on to a cutting board and cut the pile into thin slices. Precision isn’t important- you want the pieces larger than chopped but smaller than whole.
In a large bowl or plastic container, mix the greens, oil, vinegar, juice, soy sauce, ginger, sesame seeds, garlic powder and pepper flakes. Massage all ingredients together with your hands for a minute or two, then toss in the chick peas.
Refrigerate salad for 20 minutes and then serve with additional sesame seeds and sriracha.
Enjoy with chopsticks!
I had this with a side of cheetah sweet potato cubes.
And more hot sauce.
Your tummy will say thank you! 🙂