Although seaweed is often associated with Japanese, Chinese and Korean cuisines, the seaweed has long been incorporated into the diets of other countries. Vegetables from the sea are also finding their way onto the plate more and more often in this country. There are over a hundred known species of algae that are used in cooking. The algae are particularly healthy and versatile. In the following article you will find many delicious seaweed salad recipe ideas that will add variety to your menu and have many health benefits.
Why is algae healthy?
Algae contain many vitamins, vital minerals and trace elements. Calcium, magnesium, potassium, zinc, iodine, copper, selenium and iron are found in large quantities in seaweed. Seaweed is a good source of vitamins A, C and E, and also provides niacin and folic acid. Seaweed is highly valued for its anti-inflammatory and antiviral properties. Rheumatism, osteoarthritis, kidney weakness, cardiovascular and intestinal diseases are positively influenced by the consumption of algae. The ingredients it contains reduce high cholesterol levels and serve as a blood thinner against thrombosis. The vitamin cocktail contained in seaweed strengthens the immune system, boosts the metabolism and makes the body resistant to stress. Algae also contain plenty of fiber and make you slim. They show youhigh protein contentand are almost fat-free. Due to their high iodine content, they should be consumed with caution and should be soaked before consumption. Algae may only be consumed during pregnancy after medical advice and in small quantities.
Japanese wakame salad with seaweed
The Japanese seaweed salad is a cold salad made from wakame seaweed, sesame seeds and carrots, and seasoned with a spicy miso-sesame oil vinaigrette. Crunchy, sweet, and savory all at the same time, this simple salad will surprise you with an explosion of flavors and textures. The Wakame seaweed salad is served with fish dishes, sushi and sashimi.
Ingredients:
50 g dried wakame seaweed, soaked, cut into thin slices
½ carrot, cut into thin strips
1 red chili, finely chopped
1 tbsp white toasted sesame seeds
For the dressing:
1 EL Aase Miso
1 tbsp soy sauce
1 THE MIRIN
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp lemon juice
Sea salt
Mix all the dressing ingredients well in a large bowl. Mix the remaining ingredients and portion them out. Allow seaweed salad wakame to cool before serving.
Recipewith three types of algae
Here is another delicious seaweed salad recipe that is prepared with three types of seaweed.
Ingredients:
3 types of seaweed: wakame, hijiki, sea lettuce
2 spring onions
30 g Meerfenchel
20 g Sesame seeds
½ cup black sesame seeds
½ cup vegetable oil
100 ml dark soy sauce
100 ml Sake
100 ml Death
50 g Muscovado-Zucker
100 ml dashi broth
Soak seaweed in cold water for 10 minutes. Then drain the seaweed and place it on kitchen paper. Chop spring onions and samphire. Fry sesame seeds. To make the dressing, grind ½ cup of toasted black sesame seeds and mix them with the vegetable oil. Add soy sauce, sake and mirin. Stir in the muscovado sugar and dashi broth. Garnish the sesame seaweed salad with toasted sesame seeds and edible flowers.
With Wakame,smoked red seaweed and nori
Our next suggestion is an appetizing and healthy combination of green, red and brown seaweed. This salad combines the typical seaweed taste in combination with crunchy vegetables and the pleasant fruity note of blood orange.
Ingredients:
30 g dried wakame seaweed
30 g dried red seaweed
Oil for frying the red algae
1 avocado, thinly sliced
1 carrot, thinly sliced with a vegetable peeler
1 blood orange, sliced
1 cucumber, thinly sliced
1 small bunch radish, cut into wedges
Miso-Ginger-Soy Dressing
A handful of radish, kale or arugula
Einige EL Furikake
Miso-Ingwer-Dressing:
2 tbsp miso (1 tbsp each white and red)
2 EL Reisweinessig
1 tbsp soy sauce
1 teaspoon ginger, grated
1 small garlic clove, grated
1½ tsp sesame oil
1 TL Death
Homemade Furikake:
1/3 cup dried nori
1/3 cup toasted white sesame seeds
1/3 cup toasted black sesame seeds
1/3 Tasse Bonitoflocken
Sea salt to taste
First soak the wakame seaweed for a few minutes. Then squeeze them and cut them into bite-sized pieces. Fry red algae in a pan over medium heat for about 30 seconds. Arrange the wakame, avocado, carrot, cucumber and radish in a bowl. Drizzle with miso-ginger-soy dressing. Add salad greens and sprinkle red seaweed and furikake on top. For the dressing, mix all the ingredients together with 2 tablespoons of water. To make the savory furikake seasoning, add half of each ingredient to the food processor and blend until the mixture forms into small flakes. Repeat the process with the remaining ingredients as well. You can store the spice in an airtight container at room temperature for several weeks.
WireAlgae saladPrepare vegan
This Arame Seaweed Salad recipe is a unique and healthy alternative to the traditional Asian noodle salad. The daikon is fresh and the combination of ingredients creates a crispy bite. You can also replace the arame seaweed in this recipe with wakame seaweed.
Ingredients:
2 pieces of daikon radish
1 large carrot
½ Tax Arame Algen
¼ Cup Teriyaki-Sauce
2 tbsp sesame oil
¼ Bag Reisweinessig
1 EL Honig
2 tsp white horseradish
To garnish: radish sprouts and toasted sesame seeds
Place seaweed in a bowl, pour water over it and soak for at least twenty minutes. Drain the spring water and wash with cold water. Peel the daikon radish and chop or chop it. Slice the carrot and add it to the bowl along with the daikon. Mix teriyaki sauce, sesame oil, rice wine vinegar, honey and horseradish and pour over the daikon-carrot mixture. Garnish with the healthy seaweed salad and serve immediately.
AsianRecipewith fresh vegetables
For this fresh seaweed salad, which has 160 calories per serving, you need the following ingredients:
200 g Seetang
1 carrot
half a cucumber
1 onion
3 stalks of green onions
1 chili pepper
20 g Coriander
½ EL Ingwer
3 tbsp sesame oil
20 g Sesame seeds
100 ml sweet chili sauce
1 lime
Salt and pepper
Wash the seaweed and soak it in cold water. Drain and set aside. Cut carrot and cucumber into julienne. Cut onions into fine rings. Cut the spring onions crosswise into thin slices. Finely chop the chili and coriander. Mix seaweed, carrots, cucumbers, onions, chili, spring onions and coriander in a large bowl. Grate the ginger. Add sesame oil, sesame seeds, sweet chili sauce and lime juice. Season with salt and pepper. Mix the salad thoroughly.
GreenerAlgae saladRecipe
Ingredients:
45 grams of dried seaweed
2 Tbsp Reisessig
1/2 tbsp sesame oil
1/2 tbsp soy sauce
1 tbsp brown rice syrup
1 tsp ginger juice
Salt to taste
1 Tbsp Sesame
2 spring onions, finely chopped
Whisk together vinegar, oil, soy sauce, rice syrup, ginger juice, and salt in a medium bowl. Cut the soaked seaweed into thin strips and add to the bowl with the dressing. Add the sesame seeds. Arrange the salad and sprinkle with the spring onions.
RecipewithChicory
Our next recipe suggestion is a healthy, crunchy and extremely nutritious seaweed salad with chicory.
Ingredients:
1 head chicory, washed and chopped into bite-sized pieces
2 tbsp hijiki, soaked in water
200 ml Honig-Miso-Dressing
1 bunch watercress, chopped
½ cup roasted hazelnuts
2 pieces of avocado
¼ Tasse Algen Gomasio
To garnish: Sprinkle generously with Powder of Dreams
Algen Gomasio:
(Makes ½ cup)
½ cup toasted black sesame seeds
2 tbsp salt
2 EL Aonori Algen
Miso-Dressing:
¾ Bag Reisweinessig
¼ Miso Tax
3 EL Honig
1 ¾ cup grapeseed oil
Powder of Dreams:
¼ cup lemon juice powder
1/3 Cup Spirulina
½ cup nutritional yeast
Divide the chicory and seaweed into four bowls. Drizzle with the miso dressing and garnish with some cress, hazelnuts and half an avocado each. Then sprinkle a teaspoon each of the green Gomasio and a generous pinch of Powder of Dreams. To prepare the seaweed Gomasio, all the ingredients are placed in the food processor and mixed into a homogeneous mass (no powder). To make the miso dressing, mix the rice wine vinegar and miso until a smooth consistency is formed. Beat the honey with a fork until it dissolves. Finally, slowly stir in the oil. To make the Powder of Dreams, simply mix the three ingredients.
Sea grape seaweed salad recipe with carrots
Have you ever heard of “green caviar”? The sea grape belongs to the genus Caulerpa algae. These are said to have many health benefits and anti-aging properties. The sea grape is fat-free, low in calories and one of the richest sources of minerals in the plant kingdom.
Ingredients:
80g dried sea grapes
1/4 cup grated carrot
2 tbsp chopped fresh coriander
1 tbsp sesame, preferably roasted
3 Tbsp travel vinegar
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
red pepper flakes
1 teaspoon finely grated ginger
1/2 tsp minced garlic
2 spring onions, thinly sliced
First, soak the dried sea grapes and let the excess water drain off after 5 minutes. Mix vinegar, soy sauce, garlic, sesame oil, sugar, pepper and ginger in a bowl until sugar dissolves. Warm the vinegar slightly beforehand. Then add grapes, spring onions, carrots and coriander and stir well. Sprinkle the seaweed salad with white or black sesame seeds.
WithShiitake mushrooms and almond avocado dressing
This Japanese seaweed salad recipe with marinated shiitake mushrooms and a dressing with smoked almonds and avocado is also worth trying.
Ingredients:
5 g dried arame seaweed (or hijiki)
25g dried wakame seaweed
For the marinated mushrooms:
1 ½ cups shiitake mushrooms, thinly sliced
¼ cup green onions, thinly sliced
1 tbsp dry white wine (or sake)
1 tsp rice vinegar (or fresh lemon juice)
1 tsp soy sauce
Mandel-Avocado-Dressing:
¼ cup ripe avocado
¼ cup smoked almonds (or other nuts)
¼ cup orange juice (or lemon juice)
2 ½ tbsp water
½ tbsp soy sauce
2.5 cm piece of fresh ginger root
3 cloves of garlic
Soak seaweed overnight, drain well and rinse. Place the sliced mushrooms in a large bowl along with the green onions. Whisk together the remaining marinade ingredients and pour over the shiitake mushrooms. Mix well and marinate in the fridge overnight. Place the seaweed and marinated mushrooms in a large bowl and stir the salad and dressing well. Chill the seaweed salad for 30 minutes before serving.
