• Thursday, October 1, 2020

Seaweed Salad

Lemon Seaweed Salad with Sesame and Garlic
December 31, 2013

2 oz dried wakame seaweed
1 large garlic clove, minced
1 (1/2-inch piece) fresh ginger, peeled and minced
1 tbsp rice vinegar
1 tbsp lemon juice
1 tbsp soy sauce
1 tsp agave
1/2 tbsp sesame oil
1 tbsp extra virgin olive oil
1 tbsp sesame seeds, toasted


This salad is a cinch to make, and thanks to the wide range of essential nutrients in seaweed, an ideal snack or side dish.

Yield: 4 servings

Add seaweed to a large bowl, and cover with several inches of cold water. Soak for 10 minutes, then drain. Press seaweed between a kitchen towel to remove excess liquid.

Add garlic, ginger, vinegar, lemon juice, soy sauce, agave, and oils to a bowl. Whisk well to combine. Add seaweed, and mix gently to combine. Top with sesame seeds, and serve.

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