The thought of eating seaweed may be unappealing to many people, as images of unattractive brown stringy plants you find at the beach may come to mind. However, seaweed has been consumed by cultures all over the world for hundreds of years, and scientific studies have confirmed the many nutritional benefits of seaweed. Seaweed has the highest range of minerals of any plant on earth, provides adequate levels of all the essential amino acids, helps thyroid function, regulates blood sugar levels, provides calcium, helps in weight management, aids in digestion and is a great substitute for salt.

There are so many varieties of seaweed, as well as so many delicious ways to eat it. It is so easy to add kombu to your pot while cooking beans, sprinkle dulse flakes on an avocado sandwich, wrap some vegetables in a sheet of toasted nori, or make gelatinous desserts and puddings with agar agar. I absolutely love to snack on “Annie Chun’s Wasabi Roasted Seaweed Snacks” and the “Sweet Seaweed Snacks made by Sea’s Gift.”

My favorite type of seaweed is arame which has a sweet and mild flavor. The tofu, garlic and ginger in this quick and easy Ginger-Arame Salad bring a taste of Asia to your table. I found this recipe many years ago on a website called “In A Vegetarian Kitchen,” and I have been making it ever since.
You will need the following ingredients to get started…



The recipe requires some chopping of cabbage, celery and cilantro…



Layering some arame, tofu, cabbage and celery in a large mixing bowl…


Blending together a simple dressing of garlic, ginger, tamari, toasted sesame oil and unsulfured molasses…


Mixing the dressing with the arame-vegetable mixture…


And voila!

Ginger-Arame Salad

Ginger-Arame Salad


Serves 4


1/2 cup dried arame

8 ounces firm tofu, diced

3 cups thinly sliced green cabbage

1 cup diced celery

4 cloves garlic

1 tablespoon grated ginger

1/4 cup tamari or soy sauce

2 tablespoons toasted sesame oil

1 tablespoon unsulfured molasses

1/2 cup coarsely chopped cilantro


Place arame in the bottom of a large mixing bowl. Layer the tofu on top followed by layers of cabbage and celery (the water from the tofu will hydrate the arame). Set aside.

Place the garlic and ginger in a blender. Add the tamari, sesame oil, and molasses, and purée until smooth. Combine the dressing with the arame-vegetable mixture. Garnish with cilantro, and serve.

If you eat this salad once a week, it is likely that you will notice shinier hair and stronger nails!  Enjoy!