Trio of seaweed recipes

In the West, seaweed is used almost exclusively in sushi. However, seaweed has a refined taste and many nutritional benefits. Here are some recipes featuring these often underestimated ingredients, in order to familiarize you with their range of flavours and their preparation. You'll be won over by their salty taste!

Sweet and Salty Fruit Salad

Seaweed is a red seaweed with a naturally salty taste that balances well with the natural sweetness of fruit. This salad is a great way to add seaweed to your seaweed repertoire.

Preparation : 10 minutes Level : Easy Servings : 6 to 8 salads

Ingredients

• 1 papaya, cleaned and diced
• 1 cup of strawberries, hulled and sliced
• 1 cup of field raspberries
• 1 orange, peeled and diced
• 15 g chopped seaweed
• 2 tsp. honey
• 1 tbsp. orange juice

* Preferably use organic ingredients.

Preparation

1. Place the prepared fruit in a large bowl, stirring gently so as not to break up the raspberries. Add the seaweed.
2. In a small bowl, whisk together the honey and orange juice. Pour over the fruit salad. Serve immediately.

Vegetarian nori rolls & miso sauce

Nori is a well-known seaweed used in the preparation of the famous sushi. For a change of pace, nori can be used to make sandwiches and rolls that are easily adapted to vegetarian, gluten-free, paleo and even raw diets. For a raw alternative, replace the beet baba ganouj with a raw tapenade.

Preparation Time: 30 minutes Level: Advanced Servings: 6 rolls

Ingredients

Vegetarian rolls

• ½ cup baba ganouj
• 2 cooked beets
• 2 cups red cabbage cut into thin strips
• ½ English cucumber cut into julienne strips
• 1 large carrot, grated
• Alfalfa
• 6 nori leaves

Miso sauce

• ¼ cup tahini (sesame butter)
• 2 tsp. miso paste
• 2 tsp. tamari
• ½ lime in juice
• _ cup of water

* Preferably use organic ingredients.

Preparation

1. In a food processor, blend baba ganouj and cooked beets until smooth. Set aside.
2. Place the nori sheets on a flat, clean surface and gather all the vegetables for assembly.
3. Place a generous amount of baba ganouj in each nori sheet, along with rows of vegetables.
4. Complete the assembly by turning the nori sheet on itself while placing a small amount of warm water on the touching pieces of nori so that the sheet softens and sticks together.
5. For the miso sauceFor the miso sauce, blend all ingredients in a food processor until smooth. Pour into small bowls.
6. To enjoy, dip the nori rolls in the sauce.

Seaweed salad with Asian flavors

This seaweed salad explodes with flavor and you won't feel like you're eating sea vegetables. Aramé is used in this salad, a seaweed that forms filaments reminiscent of rice vermicelli.

Preparation: 20 minutes Level: Intermediate Servings: 6 salads

Ingredients

Seaweed salad

• 50 g dried arame
• 2/3 cup fresh or thawed edamame (soybeans)
• ½ yellow bell pepper, thinly sliced
• ½ orange bell pepper, thinly sliced
• 2 green onions, coarsely chopped
• 2 tbsp. sesame seeds
• Fresh coriander to taste
• Himalayan salt

Dressing

• 1 ½ tbsp. toasted sesame oil
• 1 ½ tbsp. lime juice
• 1 ½ tablespoons rice vinegar
• 2 tbsp. tamari

* Preferably, use organic ingredients.

Preparation

1. Boil one liter of water and pour over the aramé seaweed previously placed in a large bowl. Let stand for 15 minutes.
2. Meanwhile, prepare the vinaigrette by whisking together all the ingredients. Set aside.
3. Once the 15 minutes have passed, drain the seaweed and blot it to remove as much of the soaking water as possible.
4. In a salad bowl, assemble the seaweed, edamame, peppers, shallots, seasoning and dressing.
5. Toss the salad well and serve immediately.

For more information on seaweed and the different types of edible seaweed, consult our specialists in store or read our article article on this subject. Don't hesitate to come and see us at La Boite à Grainswe are here for you.

Enjoy your meal!

Véronique Cousineau; ND, NHN