This recipe comes from Dr Sally McKenna's book Extreme Greens.
Sally's book is the ultimate guide to Irish seaweeds so we highly recommend picking up a copy if you want to learn more. Check out our guide to foraging seaweed here.
- 30g dry mixed seaweed (sold already packaged as seaweed salad)
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Pinch of salt (or to taste - the soy sauce is already salty)
- 1 tablespoon sesame seeds
- 1 spring onion, sliced
- Place the seaweed in a bowl and cover with water to rehydrate. Leave for 2 or 3 minutes. Drain and dry in a salad spinner, or squeeze dry between your fingers.
- Grate a small amount of ginger into the bottom of a salad bowl and mix together with the vinegar, sesame oil, soy sauce, sugar and salt.
- Toast the sesame seeds briefly in a dry pan, and add along with the spring onion. Toss the seaweed in this dressing, and you can serve this salad over slices of cucumber, lettuce or avocado (or all three).
Recipe taken from Extreme Greens by Sally McKenna. Published by Estragon Press.