Oregon Seaweed Salad

Equipment:

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Sharp knife and cutting board
• Julienne peeler (optional, for the carrot)
• Small skillet (for toasting sesame seeds)

Preparation and Cooking Times:

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes (for rehydrating seaweed and toasting sesame seeds)
• Total Time: 30 minutes

Ingredients:

• For the Seaweed Salad:
  • 1/2 cup dried Oregon seaweeds (such as wakame, dulse, and nori)
  • 1 small cucumber, thinly sliced
  • 1 carrot, julienned
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons sesame seeds, toasted
  • 1 scallion, finely chopped
• For the Dressing:
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin (sweet rice wine)
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger

Preparation:

1. Prepare the Seaweed

1. In a mixing bowl, soak the dried Oregon seaweeds in warm water for about 10 minutes, or until they are fully rehydrated and tender.
2. Drain the seaweed and rinse thoroughly under cold water.
3. Squeeze out any excess water from the seaweed and set aside.

2. Prepare the Vegetables

1. Thinly slice the cucumber and julienne the carrot.
2. Thinly slice the red onion.
3. Finely chop the scallion.

3. Toast the Sesame Seeds

1. In a small skillet over medium heat, toast the sesame seeds until they are golden brown and fragrant, about 3-5 minutes. Stir frequently to avoid burning. Set aside to cool.

4. Prepare the Dressing

1. In a small mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, mirin, sugar, minced garlic, and grated ginger until the sugar is dissolved and the dressing is well combined.

5. Assemble the Seaweed Salad

1. In a large mixing bowl, combine the rehydrated seaweed, cucumber, carrot, red onion, and chopped scallion.
2. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
3. Sprinkle the toasted sesame seeds over the top of the salad.

6. Serve

1. Serve the seaweed salad immediately, or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.