Super Seaweed Slaw

20200603_131301Seaweeds are an excellent, natural source of iodine, and precious few natural foods contain iodine.  Iodine is essential for the proper functioning of your thyroid.  It also benefits healthy hair and nails, improves energy and stamina, boosts immunity and detoxifies.  However, they tend to be forgotten in Western diets.  The biggest problem is, how the heck do I cook with them?  Usually purchased dry in packages, they are brittle, briny and almost intolerably salty straight out of the bag.  So what to do?

Soaking is key to unlocking the possibilities of seaweed.  Just soaking for 30 min in cold water removes much of the saltiness, plumps the strands of sea vegetable back up and makes it easier to chop, saute or blend.

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This seaweed slaw uses wakame, purchased dry and packaged.  Tossing it with red cabbage and green apples gives a wonderful crunch and sweetness to the dish.  The dressing is heavily Asian-inspired, with ume plum vinegar and toasted sesame oil.  Finished with creamy diced avocado and a sprinkling of seeds ensures plenty of good fats to help absorb all of the nutrients in the vegetables.

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This salad makes enough for leftovers that can easily be packed for lunch the next day.  This slaw is proof that healthy eat does not mean boring!

Super Seaweed Slaw

1/2 c. dried wakame, soaked for 30 min and drained

1 T. tamari, coconut aminos or Bragg’s

2 T. toasted sesame oil

1/2 of a lime

1 1/2 green apples, diced

2 c. red cabbage, diced

2 T. hemp or sesame seeds

2 T. olive oil

1 T. water

1/2 t. ume plum vinegar

1 T. rice wine vinegar

1/2 T. grated fresh ginger

1/2 t. onion powder

1/4 t. garlic powder

1/4 t. sea salt

1/4 t. black pepper

1 avocado, diced

1/4 c. raw sunflower seeds

 

Dice the soaked and drained wakame and toss with the tamari and sesame oil in a large bowl.  Sprinkled the lime juice over the diced apples.  Add the apples and cabbage to the seaweed and toss well.

Meanwhile, combine the hemp or seame seeds, olive oil, water, rice wine vinegar, ume vinegar, ginger, onion, garlic, salt and pepper.  Blend until smooth.

Pour the dressing over the cabbage/apple/seaweed mixture.  Toss gently.

To serve, top with diced avocado and sunflower seeds.

Serves 2

 

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