Seaweed, Cucumber, and Bean Sprout Salad Recipes

Every time I go to look at a recipe online, it's preceded by a random story about how they like to eat this whenever Mercury goes into retorgrade because it reminds them of their third aunt twice removed who was a Reiki master and used to balance their chi every fall. Or something. I don't know. I always just try to skip over that stuff and get to the recipe, but I guess you're supposed to write it, anyways. So this is that. Now on to the green stuff.

Here is an assortment of healthy and delicious salads with an Asian flair.

Seaweed Salad

• 1 pkg dried kelp shreds

• 1-2 tsp. sliced ginger

• 2 cloves garlic, chopped

• 2 Tbsp White Vinegar

• 2 Tbsp Organic Wheat Free Tamari

• Handful fresh Cilantro, chopped

• 1-2 Tbsp Sesame Oil

• 1 Tbsp sea salt

Soak seaweed for 2-3 hours, then boil for 30 minutes in water with 1 tsp sea salt. Drain and rinse seaweed, then mix all ingredients in large salad bowl.

Cucumber Salad

• 2 lbs. small cucumbers, cut into 1⁄2”- 3⁄4” slices

• 1-2 cloves garlic, chopped

• 1⁄2 Tbsp sea salt

• 2 Tbsp Sesame Oil Handful fresh Cilantro, chopped

• 1 Tbsp Organic White Vinegar

• 1 Tbsp Organic Wheat Free Tamari

Bean Sprout Salad

• 2 lbs Yellow Bean Sprouts

• 2 cloves Garlic, chopped

• 1 Tbsp Bragg’s Apple Cider Vinegar OR Black Rice Vinegar

• 1 Tbsp Sesame Oil

• 1 Tbsp Organic Wheat Free Tamari

• 1 tsp Sea Salt

For added flavor mix with a red pepper hot sauce.

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