I always enjoy a seaweed salad, but have struggled to find a gluten-free, soy-free version. Try this at home – it is delicious! Serves 1. 

INGREDIENTS:

50 grams dried seaweed (I like to mix Wakame and Arame)
4 Tbsp toasted sesame oil
2 tsp mirin
2 tsp rice wine vinegar
½ tsp crushed red chili pepper flakes
2 tsp ginger, grated
1 garlic clove, minced
1 tsp JF Spicy Salt
½ tsp toasted white sesame seeds
½ tsp black sesame seeds 

PROCESS:

Combine the Wakame and Arame seaweed in a bowl and cover it with water. Rehydrate the seaweed for approximately 10 minutes. In a small bowl, combine the toasted sesame oil, mirin, rice wine vinegar, crushed red chili pepper flakes, ginger, garlic, and JF Spicy Salt. Mix well to combine and set to the side. Strain the seaweed in a colander and rinse it under the faucet. Remove as much of the moisture as you can. Use your hands to squeeze excess liquid out. Put the seaweed in a medium bowl and pour the dressing over it. Top with the toasted white sesame seeds and black sesame seeds. I added avocado and JF Spicy Salt to the top of mine, shocker!