What is seaweed salad?

seaweed salad is a salad made of stripes of watered seaweed, rice vinegar, herbs and spices. Traditionally, Asian food has gained popularity throughout Europe and North America as a very healthy, tasty side dishes or snacks. Many types of seaweed have vitamins, minerals and nutrients. Reportedly, it also contains enzymes that improve hair and skin health, except that it supports the immune system.

There are several different versions of seaweed salad, but most of them have mostly spicy, pickled taste, which is most often attributed to rice vinegar. It is a very mild vinegar that is clear in color. It usually gives seaweed salad its signature shine. Sources of seaweed in these salads almost always look like curled springs of green spaghetti. Soy sauce can replace rice vinegar in a pinch, but usually added in small quantities, so the consumer can still taste the seaweed itself.

mushrooms, black and white sesame seeds, pepper flakes and rice can be objectEvit in seaweed salad. The most popular are black and white sesame seeds. Some recipes contain colors and some require only one. Both types of seeds lend crunchy texture and a sharp walnut flavor of salad, which often equals the tang from the vinegar. The mushrooms also passed this acidity and give the seaweed salad a rich, fleshy undertone. Portobello, shitake and wild truffles are tasty accessories for this dish.

When rice is included in seaweed salad, it is often set to the side or serves as a stage for the salad itself. White sticky rice is most commonly visible, but you can also use Jasmine, Brown, Wild and Basmati. This salad can also serve pork fried rice, but some feel that the strong tastes of pork and seaweed do not like well. Usually very mild, ordinary rice works best.

those who prepare a salad of seaweed for Home must first blastT wakame or nori seaweed in thin strips with scissors with kitchen scissors. Soaking the strips in warm water for about 15 minutes softens them and make them pliable. Strips must then be released and placed in a bowl of three or four healthy splashing of rice vinegar and drizzle of soy sauce. Seaweed should rest in this mixture for 20 to 30 minutes.

Many chefs like to spice up their salaid salad with ginger, pepper, coriander and garlic flakes. Some even like to add sugar sprinkling to tame the acidity of the bowl. This salad works as a meal in itself, but can also eat with chicken, fish, udone noodles or many sushi styles.