Sesame Seaweed Salad
How to Pick the Best Seaweed for Sesame Seaweed Salad
When choosing seaweed, look for thick, long, broad, dry seaweed that is either black-brown or deep green in color. Its edges should be clean and even (not jagged), and there should be no yellowing anywhere on the seaweed.
Supplements Calcium, Aids Brain Function, Prevents and Fights Cancer
In traditional Chinese food therapy, carrots are often added to salads as they are more efficiently digested when they are prepared with oil. Seaweed is rich in calcium and other nutrients that help keep blood acidity low and prevent cancer. White sesame seeds supplement and boost the internal organs and reduce the effects of ageing. When these three ingredients are combined, they fortify the spleen, improve appetite, supplement calcium, aid brain function, and prevent and fight cancer.
Print
Ingredients
- 7.05 ounces (200 grams) seaweed
- 1.76 ounces (50 grams) carrot
- 0.52 ounce (15 grams) garlic
- 0.35 ounce (10 grams) ginger
- cooked white sesame seeds to taste
Seasonings
- salt to taste
- sugar to taste
- sesame oil to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash seaweed.
- Wash, peel, and shred carrots into thin strips.
- Peel and dice ginger. Dice garlic.
- Bring appropriate amount of water to boil in pot. Add seaweed and shredded carrots; boil just until they are cooked through, then remove from water. Rinse quickly with cool water, then strain away excess water.
- Stir together seaweed, shredded carrots, dices ginger, dices garlic, white sesame seeds, salt, sugar, and sesame oil. Serve.