Seaweed salad is a great accompaniment to fish dishes, especially raw fish (as in sushi). The crunch and saltiness of seaweed is something you will crave over and over again, and this version is seasoned to really capture that rich, briny flavor, but with an added kick. If you’re looking for an even hotter dish, try adding a pinch of wasabi powder to this recipe to get a deeper, more pungent heat.
3 tablespoons rice vinegar
2 tablespoons coconut aminos
1 tablespoon sesame oil
3⁄4 teaspoon raw organic honey
1⁄4 teaspoon Sriracha sauce
1 teaspoon red pepper flakes
1 teaspoon freshly grated ginger
1⁄2 teaspoon minced garlic
1 ounce wakame seaweed
1 tablespoon white and black sesame seed mix, preferably toasted
- In a small sauce pot, combine all ingredients (except for the seaweed and sesame seeds). Heat over medium heat and whisk occasionally. Heat for about 5 minutes, so flavors are able to meld. Place in refrigerator to cool.
- Soak seaweed in warm water, making sure it is fully submerged, for about 6 minutes. Drain and rinse under cool water. Squeeze out any excess water. Cut into strips approximately 1⁄2″ wide.
- Add seaweed to the gingery mixture and stir. Stir in sesame seeds and enjoy!