Emerald Sea Salad

Name: Emerald Sea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 cups dried wakame seaweed; 1 cup dried arame seaweed; 2 tablespoons toasted sesame oil; 2 tablespoons brown rice syrup; 1 tablespoon tamari or 1 tablespoon soy sauce; 1/2 teaspoon white pepper; 1/4 cup sesame seeds (I used black and white)

Submitted by Chef Joey Z.

"This is a lovely salad that I've enjoyed in Japanese establishments. It is pretty close to the one I had, though I do believe there were pieces of agar and red pepper flakes in the one I ate before. This salad is also different because the sea veggies aren't as bright a green. I suspect this is because the sea veggies I used aren't artificially colored. This goes well with any Tofu or Miso dish. I didn't include the chilling time in the recipe."

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photo by Chef Joey Z.

Ready In:: 15mins
Ingredients:: 7
Serves:: 4

ingredients

For the Salad
2 cups dried wakame seaweed
1 cup dried arame seaweed
For the Dressing
2 tablespoons toasted sesame oil
2 tablespoons brown rice syrup
1 tablespoon tamari or 1 tablespoon soy sauce
¹⁄₂ teaspoon white pepper
¹⁄₄ cup sesame seeds (I used black and white)

directions

Soak Wakame in enough warm filtered water to reconstitute it. About 5 minutes. It should be soft. Drain it well and pat dry. Remove any tough stems and discard. Cut the sea veggies into strips.
Soak the Arame the same as the Wakame. Drain and pat dry. Combine the Wakame and Arame in a medium size bowl.
Make your dressing. In a small bowl mix the vinegar, sesame oil, rice syrup, tamari or soy sauce and pepper. Add to the sea veggies and toss to coat.
Stir in the sesame seeds. Cover and refrigerate until chilled.
You can serve this over a green salad if you like.
Bon Appetit!

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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