SESAME SEAWEED SALAD

Sesame Seaweed Salad image

Provided by CaliforniaJan

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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1 ounce wakame seaweed, snipped into 1-in . pieces if in large chunks (about 1 cup)
1 cup dulse seaweed (about 1/2 oz.)
1 cup arame seaweed (about 1/2 oz., or use more dulse)
2 tablespoons sesame seeds
2 tablespoons toasted sesame oil, divided
3 large garlic cloves, thinly sliced crosswise
2 green onions, sliced
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon unseasoned rice vinegar (optional)

Steps:

Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
Taste and add rice vinegar if you like. Serve warm or at room temperature.
Note:.
*Buy dried seaweed at natural foods stores and Asian markets.