From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH
Seaweed is an excellent source of iodine and iodine is critical for good health (see our iodine blog post this month). Iodine plays an important role in hormone creation, immune function and growth and development in children. Seaweed can be enjoyed as a salad, as a crunchy snack or thrown into soups and stews. Once you start to cook with seaweed, you will appreciate how delicious and versatile it is.
Ingredients
1 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon finely grated ginger
1⁄2 teaspoon minced garlic
2 scallions, thinly sliced
1⁄4 cup shredded carrot
2 tablespoons chopped cilantro
1 tablespoon sesame seeds, toasted
Instructions
1. Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
2. Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds
