I’ve got a great vegan recipe for you! Last weekend we had family Sunday dinner at my cousin Serena’s house. Serena’s (Serena is my cousin by marriage) sister Helen made an AMAZING seaweed salad.
It may be difficult to find dried seaweed and seasoned rice vinegar in your local grocery store so I’ve provided affiliate links to them below. If you order from these links I get a small advertising fee that I’ll use to buy more hard to find ingredients from Amazon.
Helen reconstitutes the seaweed (this brand is listed as Sea Mustard online) by boiling in water for 10 minutes. She then drains the seaweed, rinses it well with cold water and drains it again.When I made this salad I pressed the excess water out by putting a few plates and a heavy can on top of the seaweed when it was in the colander. Helen then cuts it into 2 inch pieces. The link to below is the same brand of seaweed that Helen uses but it’s pre-cut. The label in not written in English so I have no idea what it says This brand is imported from Korea but you can find seaweed from a few different countries.
I actually broke the seaweed into two inch pieces before I boiled it to get it to a more manageable size. After I boiled, drained and rinsed the seaweed I cut it down into smaller pieces.
In the picture below you can see what the dried seaweed looks like right out of the package and then after its been cooked. After boiling, the seaweed expands to about 10 times the size it was when it was dry.
Chopped fresh vegetables are added and the salad is dressed simply with seasoned rice vinegar. Be sure to check the label, some brands are adding a lot of different flavors to seasoned rice vinegar but this salad uses traditional seasoned rice vinegar- just rice vinegar with salt and sugar.
I think this seaweed salad is better after it marinates in the rice vinegar in the refrigerator for a while.
- one 50 gram package of dried seaweed
- 1 cucumber
- 1 zucchini
- 2 cups cherry tomatoes
- 1 yellow pepper
- ½ cup seasoned rice wine vinegar
- Bring a large pot of water to boil
- Boil the seaweed for 10 minutes
- While the seaweed is boiling chop the cucumber, zucchini, cherry tomato and yellow bell pepper. Add these to a large bowl
- When the seaweed has finished boiling drain it and rinse it in cold water
- Squeeze out the excess water and the seaweed to the chopped vegetables
- Add the rice wine vinegar and stir to coat.
- Serve immediately or chill overnight.
- Serve within a day or two