Seaweed Salad in a Smoked Jalapeño and Cilantro Marinade

September 30, 2017

Let’s Real Talk for a moment.

Traditional Seaweed Salads are usually soaked in sugar, soybean oil, soy sauce, and contains TONS of sodium… not to mention, in most instances, the soy beans are genetically modified and that is just a big NO THANKS.

Soy can trigger an inflammatory response in most bodies, is a common allergen, and can cause thyroid problems. I am personally intolerant to it, so I avoid it when I can, and can always tell when I accidentally eat it.

That said, I’ve always been a fan of seaweed salads, but even when you go to make your own, finding seaweed that has not been soaked in salt, soy, sugar, and/or oil is hard to come by.

I was stoked when SeaSnax told me they had a dehydrated seaweed salad containing nothing more than  a unique seaweed combination of: wakame, agar, suginori, tsunomata, and mafunori.

Seaweed is fun to eat, and nutritious when made right.

If you like a little heat, you are sure to love this easy seaweed salad, tossed with a probiotic rich marinade, made with fresh and smoked jalapeño, garlic and then finished with creamy avocado and crunchy celery and marinated daikon noodles.

Out of all the seaweed salads I make, this has got to be at the top of my list.

Seaweed Salad in a Smoked Jalapeño and Cilantro Marinade

2 Servings

1 cup spiralized daikon radish

1 pack of SeaVeggie, hydrated accordingly to package, drained and divided* (Save 1/2 for later recipe)

1/2 avocado

1/8 cup fresh scallion, whites and greens, cut into slivers

1/4 cup small diced celery

Smoked Jalapeño and Cilantro Marinade 

1 cup cilantro

1 tsp fresh minced garlic

1/4 small jalapeño, halved and then halved again

1/4 cup Farmhouse Culture Smoked Jalapeño Gut Shot (optional, or use ACV)

2 tbsp olive oil

Method:

In a small blender, like the “Magic Bullet”, combine all marinade ingredients. Blend until smooth.

In a medium bowl, combine seaweed salad, daikon “noodles,” celery and scallions then toss with 1/8 cup of marinade.

Use tongs to plate salad into two bowls and then top with fresh avocado! Can be marinated over night, and topped with avocado when ready to enjoy.

Reserve additional marinade for future recipes, keeping it fresh by storing it in a sealed glass container.

 

**Save other half of hydrated SeaVeggie salad in a sealed container in the fridge for 2 days.

Leave a Reply

You must be logged in to post a comment.