SEA WEED SALAD

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Permalink Reply by Vampirella on November 7, 2009 at 12:21pm

FIRSTIES\\\


Soak arame, mix with noodled carrots, and whatever sauce you like?

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Permalink Reply by Karoline Strømme on November 9, 2009 at 11:06am

Thank you Thundera ; D

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Permalink Reply by Pink Lady Apple on November 8, 2009 at 5:41pm

Karoline, I believe that you are referring to Nori sheets. These are the ones that are used for sushi rolls. What I like to do is take some romaine lettuce and lay it on the nori sheet before filling it with goodies. I use julienned (thinly sliced) cucumber, carrots, bell peppers, and anything else you like. Add some avocado then pile on the sprouts. Roll it up as tight as you can and slice. The reason I put the romaine down is that it helps to keep the nori sheet from getting soggy.

Sometimes I use cauliflower that has chopped in the food processor and use that as a "rice". Others use a pate to spread which adds a bit of protein to it.

Just make what most appeals to you.
Take care and be well.

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Permalink Reply by Rawgreengoddess on November 8, 2009 at 10:29pm

i do the same Pink lady...i always lay down a leaf or 2 or lettuce before filling up the nori,and i always over fill it its funny

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Permalink Reply by Pink Lady Apple on November 8, 2009 at 11:39pm

I love nori rolls. So you eat seaweed too? Good for you. I love it!

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Permalink Reply by Rawgreengoddess on November 9, 2009 at 1:48am

i do i love it....especially nori rolls,and i do like dulse leaf occasionally when im drawn to it..

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Permalink Reply by Karoline Strømme on November 9, 2009 at 11:05am

Nice, but no, I´m not refering to Nori sheets ; ) I use those allready. I´m after actual seaweed for salads. It comes in thin strips, and is very dark green/bleck when dried. I vibrant green when soaked.
Thanks for your tip though, sounds lovely! ; )

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Permalink Reply by Pink Lady Apple on November 9, 2009 at 11:56am

There is wakame.....that is a flat wide seaweed. Seapalm has ridges on it. Kombu/kelp is thick and long.
The one I think you are looking for is the tiny thin one and it is called Hijiki.

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Permalink Reply by Karoline Strømme on November 9, 2009 at 12:04pm

thanks so much!

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Permalink Reply by Erin on November 9, 2009 at 12:51pm

I did some searching and wakame is what is used in seaweed salad (goma wakame). You'll want to soak it and cut it into thin strips (don't use the center stem- too tough!).

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Permalink Reply by Pink Lady Apple on November 9, 2009 at 1:46pm

I made some wakame snacks last week. I soaked them, marinated them, then dehydrated them. They were really tasty.

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Permalink Reply by Karoline Strømme on November 9, 2009 at 2:18pm

I´m going to order the wakame and Arame + some untoasted Nori sheets ; ) It should have me on a good start!
Thanks so much for all advice ; D

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