Feeling a bit depleted (or maybe just craving japanese food…). Turn to seaweed for a boost of trace minerals like really nothing else can provide. Seaweed is rich with iodine (which helps nourish and protect the thyroid), bioavailable plant-based iron, calcium, and even vitamin C. It’s also low in calories. All in all, this is a salad you can feel good about eating. Once you start eating seaweed regularly, notice how your body starts to crave it for a boost of nutrients.
- 2 oz. package Kombu Kelp
- ¼ Cup Toasted (or raw) Sesame Oil
- 2 Tbs Shoyu or Tamari
- 1 Tbs Rice Vinegar
- Drizzle Sriracha (optional)
- 2 Tbs Sesame Seeds
- Start by cutting the kombu. It can be cut before or after it has soaked, but I found it easier to cut when it was dry rather than wet. Cut the kombu into thin strips, then soak in water for one hour to soften.
- After the soak, rinse and dry the kombu. You can either air dry it or pat down with a towel.
- In a bowl, mix kombu and all other ingredients. Let mixture sit for about 10 minutes so kombu can absorb flavors.
- Serve seaweed salad with extra sesame seeds, or another drizzle of sriracha (if desired). Enjoy!