This seaweed salad come from Leaf Organics. Wakame is easy to work with, delicious and is incredibly full of vital minerals.
Wakame Wonder Salad with Leaf Organics House Dressing
Print This Recipe Yield 6Source Raw Food For Real PeoplePublishedI garnished mine with a bit of powdered air-dried red pepper for a hit of heat. Serves 6
Ingredients
- 1 lemon, peeled and quartered
- ½ cup namu shoyu (unpasteurized soy sauce)
- 6 cup dried wakame, broken into several pieces
- .75 cup water, plus more for soaking & rinsing wakame
- 3 clove garlic, peeled and roughly chopped
- .75 cup good quality cold-pressed olive oil
- 3 tablespoon peeled and chopped fresh ginger
Directions
Put the lemon first, then the rest of the ingredients except the water, on a blender. B;end well. Add the water and blend again. Serve chilled. This is more dressing than you will need for the salad. The balance may be stored in the refrigerator for up to 2 weeks.
In a large bowl, cover the wakame with water. Soak overnight. This removes much of the saltiness.
Rinse and drain the wakame well. Chop into 1‑inch strips.
Toss the wakame strips with 1‑cup of the dressing, allow to marinate 1 hour, and serve.
I like how you refined the classic super sweet carrots that 70’s moms used to serve. Your carrots bring great color to the table. The way that you left a bit of the green on top adds to that. And carrots should be visual, since they help our vision, right?
Timely post Greg, I’m just late getting here. Hope you had a great Thanksgiving. (and post feast hike)
That picture of the carrots is simply stunning!
These sound amazing! I totally understand your desire for tradition on Thanksgiving; but would love to see you do a recipe (and pictures) with those beautiful heirloom carrots too.
You’ve got so much love for color…I love them too
I am sure you learn19 all this from you mom..Well she must be a good cook…
Holidays are when we take the “everyday” and turn it into decadent. Candied carrots are right up there with family favourites along with Harvard Beets. Have a wonderful Thanksgiving Greg and congratulations on making it to the next round in the competition!
Great dish. I love carrots with ginger, but the addition of tangerine peel sounds fabulous, thanks.
Delicious looking carrot dish! This sounds like the perfect side dish
love these flavors with carrots, they really elevate an already excellent veg! — S
I have never used tangerine zest or tangerine juice in my recipes only the traditional orange. What a fantastic idea for a refreshing switch. The flavor is markedly different and simply exquisite. Thanks for the tip.
This is a genius side dish — so easy to make! I love how the freshest carrots require the least amount of dressing up to taste good. Bookmarking this one.
I love carrots and the combination of ginger with them makes my mouth water. In our family, we enjoy carrots with parmigiano reggiano; however, I think I need to try your recipe too! Grazie
love the carrots Greg! The photos are beautiful and the recipe is divine. I love a bit of extra sweetness with my carrots and the chives are such a great complement. BTW — I really enjoyed your video presentation.…I loved how the dog came into view… very sweet — Megan
What a beautiful addition to a holiday table! I love the vibrant color and flavors these carrots have. Looks like a nice change from the heavy, creamy side dishes that seem to take over this time of year.