Based on kelp’s visual appearance, you may not associate brown seaweed with versatility in the kitchen. But kelp can be added to many dishes and used in a variety of ways.
Wakame Cucumber Salad
Wakame-Cucumber Salad
Ingredients
1 oz. dried wakame
½ cup distilled white vinegar
⅔ cup sugar
3 tbsp kosher salt
1 tsp black peppercorns
½ English hothouse cucumber, sliced ¼-inch thick
¼ medium daikon, peeled, thinly sliced
Directions
Soak wakame in a small bowl of cold water for 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1- to 2-inch pieces.
Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.
Combine wakame, cucumber, daikon and pickling liquid in a medium bowl.
Many types of seaweed, such as kelp, are edible and have been referred to as superfoods of the ocean due to their beneficial nutrients. This blog will help educate you on kelp and teach you how to add it to the foods you cook at home.
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