Recipe of the week – Mineral rich salad


By Marti Wolfson

Seaweed is oftentimes the underdog in the culinary world. It has enormous benefits on our health, including the thyroid, liver and cellular metabolism, but it often goes unrecognized and underutilized. Asian cultures and coastal regions of the world have been using sea vegetables for centuries. There are a lot of varieties, many of which can now be found at your nearest health food store. This salad will get your taste buds singing from the sweet and sour notes of Asian flavors. 

Serves 6


½ cup pre-cut wakame*

2 T. tamari

1 tsp. toasted sesame oil

2 T. brown rice vinegar

½ tsp. honey

¼ cup grated daikon

½ cup carrot cut into matchstick

¼ cup diced red pepper

1 scallion, thinly sliced

2 T. toasted sesame seeds

2 cups watercress



Rehydrate wakame in room temperature water for 10 minutes. Drain well and set aside in a bowl. If the wakame is not already cut, chop it into bite-size pieces.

Mix the tamari, toasted sesame oil, vinegar, and honey together until well combined and pour over the wakame. Add the daikon, carrots, peppers, and scallions and mix well. Garnish with seeds and serve over watercress.

*if the wakame does not say “ready to use”, you may need to soak the seaweed longer in warm water.




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