The 30-Minute Vegan - Mark Reinfeld [51]
SEA VEGETABLE SALAD WITH EDAMAME
Store-bought sea vegetable mixtures usually consist of wakame, akanori, and agar agar. They are similar to the kind of seaweed salads you get at most Japanese restaurants, whereas arame and hijiki are more potent, pungent seaweeds. Serve alongside Live Nori Rolls (page 111), Batter-Baked Tempura (page 184), or on Sushi Nite (see page 206).
MAKES 4 TO 6 SIDE SALADS
2 cups frozen edamame, or 1 (10-ounce) package
Sea salt
½ cup arame or hijiki
1 (½-ounce) package sea vegetable mixture
(we prefer Soken Sea Vegetable Salad)
2 cups shredded green cabbage
½ large cucumber, seeded, cut into half-moons
1 tablespoon brown rice vinegar
3 tablespoons mirin (see Note on page 8 for substitutions)
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds (see page 26)
1. Bring 4 cups of water to a boil over high heat. Boil the frozen edamame for 5 to 10 minutes, or until they are soft. Strain and sprinkle the hot edamame with sea salt. Set aside to cool. Meanwhile, soak the arame in 1 cup of warm water for 20 minutes, and soak the sea vegetable mixture according to the package instructions.
2. Toss the cabbage, cucumber, brown rice vinegar, mirin, toasted sesame oil, and soy sauce together in a medium-size mixing bowl. Add the edamame and both seaweeds, sprinkle with the toasted sesame seeds, and toss. Serve immediately or store in an airtight container.
Variations
• Try adding 1 teaspoon (or more) of wasabi powder to spice up the mixture. Whisk the wasabi powder together with the mirin and brown rice vinegar so that it blends in well.
• You can also try adding 1 to 2 tablespoons of minced pickled ginger, another Japanese condiment.
If You Have More Time
If you have stores in your area that carry or specialize in Japanese foods, it is fun to design your own seaweed salad blends. Arame, hijiki, and wakame are relatively common forms of seaweed. In most places, akanori and agar agar may be harder to find in their natural form. You may find that seaweed purchased this way is more pungent and needs to be refrigerated if you are not going to use it within three weeks. Have fun discovering the intricacies of the flavors of the sea!
Tips and Tricks
Since many of the nutrients lies just under the skin of a vegetable, we usually do not peel them. For a nice presentation and appealing texture, try using a vegetable peeler to remove stripes of the skin, leaving half of it on. This makes a wonderful compromise.
GREEK SALAD
This salad is truly a meal unto itself. We recommend serving the dressing on the side. The toppings are so pungent that, for some people, very little dressing is desired. If you aren’t serving this dish immediately, store the tofu, sun-dried tomatoes, and dressing separately or you are in for one soggy salad.
MAKES 2 LARGE SALADS OR 4 SIDE SALADS
½ pound extra-firm tofu
3 tablespoons freshly squeezed lemon juice (2-3 small lemons)
¾ teaspoon sea salt
6 sun-dried tomatoes, or 1 medium tomato, chopped
6 cups lettuce (green or red leaf, or spring mix), lightly packed
½ cup fresh basil, sliced thinly
½ green bell pepper, julienned
½ medium-size cucumber, halved, seeded, and sliced thinly
¼ cup + 2 tablespoons diced olives (kalamata or green olives)
¼ cup thinly sliced red onion
1 teaspoon capers
Balsamic Dressing
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup water
2 tablespoons pure maple syrup
2 teaspoons soy sauce
½ teaspoon dried thyme
1. In a medium-size bowl, use your hands to crumble the tofu into small chunks that resemble feta cheese. Pour the lemon juice over the tofu and add the salt. Gently stir to coat all of the tofu. Allow to sit either on the counter or in the refrigerator.
2. Soak the sun-dried tomatoes in water to cover and set aside for 20 minutes.
3. Arrange the lettuce on