New World Seaweed Salad

Serves 4

I recently attended a cooking class held by the fabulous nutrition educator and author Meredith McCarty about cooking with mineral-rich seaweeds. How timely, as we try to find new ways to add more natural iodine to our bodies. She is a great advocate of Kombu, Dulse, Nori, Arame, Hijiki and others. Here is an interesting salad recipe that Meredith has adapted from Chef Ric Orlando, author of We Want Clean Food.  You can find more of Meredith’s recipes here.

1/2 cup arame seaweed
1 1/2 cups hot water
1 1/2 teaspoons fresh ginger, peeled and finely grated
1/4 teaspoon red pepper flakes, crushed
1 1/2 teaspoons natural soy sauce
1 1/2 teaspoons brown rice vinegar
1 1/2 teaspoons brown rice syrup
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds, toasted
2 tablespoons green onions, thinly sliced
4 medium-sized green butter lettuce leaves for serving

Soak seaweed in hot water for at least 5 minutes. Drain. You can dilute this mineral-rich water and use it to water your house-plants.
Mix the remaining ingredients with the exception of the seeds and green onions.
Toss mixture with arame.
Refrigerate for at least 15 minutes for flavors to come together.
Mix with seeds and spring onions and transfer to lettuce leaves or plates to serve.
This salad is also great over plain brown rice.

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