Traditional Seaweed Salad with a Healthy Twist
My soy-free version of the Traditional Seaweed Salad, full of flavor from anti-inflammatory and healing ginger and garlic, with the toasted and unique flavor of sesame oil blended with coconut sugar and coconut aminos. Add fresh lime juice to brighten the flavors.
Easy to make.
Double or quadruple this recipe and store in an air-tight container for 3-4 days.
1 pack of SeaVeggie, hydrated accordingly to package, drained and divided* (Save 1/2 for later recipe)
1 tsp freshly grated ginger
1 tsp fresh minced garlic
1 tsp coconut sugar
1 tbsp coconut aminos (or soy sauce)
1 tsp toasted sesame oil
2 tbsp fresh scallion, whites and greens, cut into slivers
1 large basil leaf, chifonade
1 carrot, peeled, then thinly sliced on a mandolin
1/4 cup fennel bulb, thinly sliced on a mandolin
5 baby cherry tomatoes, halved
1/2 lime, juice of
1/2 large avocado, pitted and removed from skin
1 tsp hemp seeds
In a small bowl, whisk together all dressing ingredients and set to the side. Make sure coconut sugar dissolves then toss well with seaweed salad and allow to marinate for as long as possible. Can be left over night, for best flavor.
When ready to enjoy, plate into one large bowl for sharing, and then top with remaining ingredients. Squeeze with fresh lime juice. Sprinkle avocado with hemp seeds and serve with additional coconut aminos, if needed.