Seaweed salad: two ways
Fish tales
Magazine

Seaweed salad: two ways

Recipe

Seaweed is food from the future; it’s sustainable, healthy and very tasty! In this video shows Bart how to make seaweed salad with two delicious dressings. Perfect to start with, as a side dish or for lunch.

 

  • 1

    Prepare the wakame, wireweed and toothed wrack. If you use dry seaweed, soak for 5 minutes in lukewarm water in a bowl. If you use fresh seaweed, drench it voor 20 seconds in boiling water. Rinse directly with cold water and dab dry with kitchen paper.

  • 2

    Blanch the glassworth and statice a few minutes. Rinse directly with cold water.

  • 3

    When you're more into the Japanese version, mix all the ingredients for the Japanese dressing together. When you like the French version more, mix all the ingredients for the French dressing together.

  • 4

    Mix the different kinds of seaweed and hussle with the dressing you like.

Ingredients

  • - Seaweed salad:

  • - 150 g. wakame, dried or fresh

  • - 150 g. wireweed, dried or fresh

  • - 150 g. thooted wrack, dried or fresh

  • - 150 g. grassworth

  • - 150 g. statice

  • - For the Japanese dressing:

  • - 3 tsp. soy sauce

  • - 2 tsp. rice vinegar

  • - 2 tsp. lemon juice

  • - 1 tsp. roasted sesame seeds

  • - 1/2 tbsp. sesame oil

  • - 4 tbsp. mirin

  • - 2 cm. fresh root ginger

  • - 1/2 chilli pepper, finely chopped

  • - For the French dressing:

  • - 3 tsp. mustard

  • - 1 tsp. white wine vinegar

  • - lemon juice

  • - 2 tbsp. olive oil

  • - salt and pepper

  • 20 min
  • 2 persons