Seaweed Salad, basic

Seaweed Salad from <em> How to Cook Everything </em>
Seaweed Salad from How to Cook Everything

“I’ll just pick up a seaweed salad at work,” Señor Lanky said.

“No!” I said. “I have seaweed in the fridge!”

And I did, hidden behind some soy milk and next to the stuffed olives. I purchased it long ago at H-Mart, and just never got around to using it. Luckily, seaweed lasts forever. This particular kind is a brown seaweed comes crusted in sea salt, and needed to be soaked for about 30 minutes it plumped up and I could chop it. Sadly, I had no fresh scallions, so I substituted red onions. It was actually so easy, I’d like to experiment with other types of seaweed and additions like kimchi and cucumber. It’s so cost effective to buy seaweed dried or bagged, I can’t imagine buying pre-made seaweed salad again.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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