Gingered Sea Veggie Salad
Wakame is mild so the strongly flavored dressing will stand out. But make no mistake; wakame is no wimp in the nutrient department. Studies show that it aids in preventing heart disease, preserving bone density, and lowering triglycerides.
½ cup loosely packed wakame flakes
1 tablespoon brown rice vinegar
2 teaspoons fresh lime juice
2 teaspoons brown rice syrup
1 teaspoon finely grated ginger , juice squeezed and reserved, pulp discarded
2 teaspoons soy sauce
1 tablespoon light sesame oil
2 tablespoons lightly pan- toasted tan sesame seeds*
2 cups baby arugula
Place the wakame in a small mixing bowl. Whisk together vinegar, lime juice, syrup, ginger juice, soy sauce, and sesame oil. Adjust seasonings to your taste. Toss wakame with dressing and allow to marinate for 10–15 minutes.
Toss marinated sea vegetables with sesame seeds and arugula. Serve at room temperature or chilled. * Pan toast sesame seeds by heating a dry skillet over medium heat and cooking the seeds, stirring constantly, until golden and fragrant
Makes 4–5 servings