Saturday, March 22, 2014

Sea Vegetable Salad

Susan from The Well-Seasoned Cook is hosting the english edition of Weekend Herb Blogging and this week I've got an unusual ingredient - Agar.

agar threads© by Haalo

Agar is obtained from seaweed and is probably best known for its setting properties. In the stores you will most commonly find it as a powder but what I have here are dried Agar threads - sometimes you'll see them pressed into a bar. Agar has excellent nutritional value, containing calcium, iron and fibre.

While it would be obvious to use agar to set some kind of dessert, I've taken a different approach and added it to a salad - in this case I've combined it with a few different sea vegetables.

Sea Vegetable Salad© by haalo

Sea Vegetable Salad

mix of sea vegetables (wakame, agar, suginori, funori)
1 tablespoon rice vinegar
½ tablespoon Shoyu (Japanese Soy Sauce)
dash sesame oil

Place your mix of sea vegetables into a bowl and generously cover with cold water - remember all these dried sea vegetables will expand greatly in size. Set this aside for 10 minutes.

To make the dressing, whisk together the rice vinegar, shoyu and sesame oil - taste and then make any adjustments according to your own preference.

Drain the sea vegetables and scatter over paper towels - gently pat them dry before placing them into a clean bowl. Drizzle over the dressing and toss gently before serving.


  1. A very pretty and healthy salad. I've got thread agar, but find it difficult to work with for desserts. This is a great alternate idea, Haalo.

    Thanks for sharing your for WHB.

  2. I love the photos, Haalo. Agar looks quite ethereal. I am a big fan of seaweed salad.


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