This salad incorporates three different types of seaweed: wakame, dulse, and nori. Wakame, simply rehydrated and chopped; applewood-smoked dulse that I crisped up in a little oil, which adds a nice crunch and toastiness to the salad; and toasted nori in the form of furikake, a Japanese sesame-seed-based condiment. From there, add seasonal vegetables, avocado, rice/grains, etc. I like to add some spicy radish microgreens on top. All drizzled with a miso-ginger-soy dressing. Layer upon layer of umami.
Also see: Seaweed: A Home Cook’s Secret Weapon
- Place the wakame in a bowl and cover with water. Soak until soft, about 5 minutes. Squeeze dry. Chop into bite-sized pieces.
- Coat the bottom of a skillet with a thin layer of oil. Heat the skillet over medium high heat. When the oil is hot, pan-fry pieces of dried dulse for 30 seconds to a minute, until the dulse gets crispy. Remove from the pan and set aside to cool.
- Arrange wakame, avocado, carrot, cucumber, and radish in a bowl. Drizzle with miso-ginger-soy dressing. Top with microgreens. Sprinkle dulse and furikake on top.
- Add all ingredients to a bowl, along with 2 tablespoons water. Whisk until well combined.