Comments on: Seaweed Salad

By: Kate

Kate — Tue, 01 Oct 2024 11:16:47 +0000

In reply to Michelle Dawn. I'm excited you love my cookbook! I don't have one in the works, currently.

By: Michelle Dawn

Michelle Dawn — Tue, 24 Sep 2024 21:12:08 +0000

Your cook book is my favorite (and I love cookbooks).

I wonder are you planning on creating a new one? Mine is quite lumpy from all its adventures in the kitchen.

Thank you for your delicious recipes.

By: Heirloom Recipes cookbook

Heirloom Recipes cookbook — Fri, 20 Sep 2024 07:26:53 +0000

This seaweed salad looks absolutely delicious!

By: Kate

Kate — Tue, 20 Aug 2024 18:42:49 +0000

In reply to Julia Mama. Hi Julia, thanks for your feedback! If a dressing tastes too oily, it probably needs more acidity so another squeeze of lime juice likely would have helped. If you prefer an oil-free dressing, then mine is not for you!

By: Kate

Kate — Tue, 20 Aug 2024 18:41:16 +0000

In reply to Valerie Hess. Hi Valerie, I used Eden's arame, which they finely shred before packaging. Hope that helps!

By: Valerie Hess

Valerie Hess — Sat, 17 Aug 2024 22:54:36 +0000

Did you use whole leaf or flaked seaweed?

By: Julia Mama

Julia Mama — Sat, 17 Aug 2024 12:51:55 +0000

I bought some seaweed in Guernsey at the Surf and Turf shop (they didn’t know what kind it was) but I thought I would try your recipe.
I loved the red cabbage, red pepper, cilantro and avocado with it – definitely you need that crunch. Especially as I think I over soaked the seaweed.
When it came to the dressing I found the toasted sesame oil too oily and tried my sisters dressing which won on the dressing front.
2 tbsp rice wine vinegar,
2 teaspoons soy sauce (I used tamari – think preferable)
2 tbsp fish sauce (she suggested bonito dashi, but wasnt available)
finely chopped shallots
To finish it I also added toasted mixed seeds (as didn’t have plain sesame) and I loved your addition of this.