Sesame Seaweed Salad recipe
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Ingredients
- ½ cup dried seaweed (such as dulse, arame, or wakame) 2 tablespoons sesame oil, divided, or to taste 1 tablespoon minced fresh ginger root 1 bunch fresh kale 1 tablespoon minced garlic 2 tablespoons liquid amino acid (such as Bragg®), or to taste 1 tablespoon toasted sesame seeds
Nutrition Info
- 138.1 caloriescarbohydrate: 13.7 gcholesterol: : -fat: 8.8 gfiber: 2.6 gprotein: 5.9 gsaturatedFat: 1.2 gservingSize: -sodium: 385.7 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Sesame Seaweed Salad
Directions
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Rinse seaweed, soak in a bowl with water until softened, about 6 minutes. Drain seaweed, toss with 1 teaspoon of the sesame oil and ginger in a large bowl.
Soak kale in a bowl with water to loosen dirt, rinse thoroughly. Chop kale into 1-inch strips.
Heat 2 teaspoons of the sesame oil in a large skillet over medium heat. Add garlic, cook until fragrant, about 1 minute. Add seaweed mixture, cook until softened, about 1 minute more. Transfer seaweed mixture back to large bowl.
Return skillet to heat, heat 1 tablespoon sesame oil. Add kale and liquid amino acid, toss to combine. Cover skillet and reduce heat to low. Cook until kale is just wilted, 5 to 10 minutes. Remove cover, cook and stir until excess moisture evaporates, about 1 minute more.
Add kale to seaweed mixture, toss to combine. Garnish with toasted sesame seeds. Refrigerate until chilled, 10 to 20 minutes.