This sea kale salad is colorful, delicious, and boldly dressed with a sesame dressing. If you enjoy the seaweed salads at Japanese restaurants, try this fun variation. Store-bought seaweed salads are usually dyed with food coloring, but this one gets its vibrant color from the vegetable.
If you’re relatively new to seaweed, like me, this salad offers a great introduction. This calls for aromae, which has a milder and sweeter taste compared to other varieties of seaweed. The crunchy textures of the cabbage and bell pepper combined with the soy sauce and ginger contrast beautifully with the seaweed.
This salad is the perfect way to incorporate nutritious seaweed into your diet. Nutritional benefits of seaweed vary depending on the specific variety, but they are often a good source of fiber, iodine, potassium, and magnesium, among other things. I try to eat a wide variety of whole foods, so seaweed is a welcome addition.
Sea kale salad ingredients
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Arame seaweed, or sea vegetables, is a brown algae. It grows along the shores of Ise-Shima National Park in Japan and has been a part of Japanese cuisine for centuries. I ordered the EDEN brand aroma online Amazonwhich seems to be sold out at the moment. Look for it in well-stocked grocery stores or Asian supermarkets.
cabbage
Crispy strands of kale offer plenty of colorful texture. I used green and purple varieties to make this recipe as bright as possible for photos, but either option would work well at home.
Bulgarian pepper
Sweet bell peppers are the perfect addition to this sea kale salad. Choose red, orange or yellow lettuce for this.
Cilantro and green onion
These herbs give a fresher taste. If you don’t like cilantro, you can skip it.
Avocado
The creamy avocado is the perfect counterpoint to the crunchy texture. Wait to add the avocado until you’re ready to serve each bowl.
Sesame dressing
This is a homemade sesame dressing brings everything together! It is made with tamari (soy sauce), toasted sesame oil and fresh lime juice.
How to make seaweed salad
Sea kale salad is surprisingly easy to make, and you’ll find the full recipe below. Arame requires 5 to 10 minutes of soaking in cool water. During this time, you can whip up the dressing and chop the vegetables.
Drain off the flavoring, then squeeze out the excess water. Return to the bowl, add the prepared vegetables, pour a full portion of the dressing and mix everything. How easy is that?
Reserve the avocado just before serving, as it will brown over time. The recipe keeps well in the refrigerator for up to four days.
See how to make seaweed salad
How to serve seaweed salad
This Sea Kale Salad is a fun and nutritious side dish. Serve it with Japanese cuisine and beyond at any time of the year.
You can turn this salad into a complete lunch by dressing it up Crispy Baked Tofu or cooked fish or shrimp, perhaps on a bed brown rice. You can even skip the sesame dressing and serve it instead of the kale in mine Make your own Buddha charms.
Here are some additional serving options:
Leftover cabbage?
This recipe calls for 1 1/2 cups of cabbage, less than one full head. Leftover cabbage keeps well in the refrigerator, wrapped, for up to one week.
Here are some ways to use the rest cabbage:
Please let me know how your recipe turns out in the comments! I love hearing from you and hope you enjoy this salad.
Sea cabbage salad
- Author: Cookie and Kate
- Preparation time: 25 minutes
- Total time: 25 minutes
- Output: 4 portions 1x
- category: Salad
- Method: By hand
- Kitchen: Japanese inspired
- Diet: Gluten free
This seaweed salad recipe is colorful, delicious, and boldly dressed with sesame dressing. Before use, the aroma should be soaked for 5-10 minutes, so that during this time you can prepare the vegetables and dressing. The recipe is for 4 servings (1 ½ cups per serving 6 cups in total).
Scale
Ingredients
- 1 oz Aramaic sea vegetables (ca 1 ½ cups dry)
- 1 ½ cups thinly sliced purple or green cabbage, roughly chopped into pieces no longer than 3 inches
- 1 red or orange bell pepper, chopped
- ½ cup thinly sliced green onion, sliced diagonally
- ¼ cup finely chopped cilantro
- 1 party Sesame dressing
- 1 ripe avocado, cut into cubes
Instruction
- Rinse the orame well in a fine sieve, then place in a large bowl. Fill a bowl with cool water and let it soak for 5 to 10 minutes until it’s nice and pliable. Drain the aroma in a sieve and gently squeeze out the excess water. Transfer the ramekins back to the empty bowl that we will use as the mixing bowl.
- Add cabbage, bell pepper, green onion and cilantro. Whisk the dressing again and pour it all over the salad. Toss gently until the salad is evenly coated with the dressing.
- When it’s time to serve, divide the seaweed among bowls and top with diced avocado. The salad keeps well in the refrigerator, covered, for up to 4 days (add the avocado just before serving).
▸ Nutrition information
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