Several years ago, I found a recipe for Vietnamese Goi Bo (beef, mushroom and glass noodle salad) in a magazine and still make it from time to time, always a little different depending on the ...

First, it was miso. Then, it was gochujang. Now, seaweed is the latest umami bomb to take over our kitchens. No longer just a sushi essential, seaweed is cropping up in everything from ...

Instructions: Finely dice the cucumber and mixed greens. Make the dressing by whisking olive oil, soy sauce, rice vinegar and wasabi paste. Pour dressing over salad, and arrange salad on individual ...

This seaweed salad recipe is a healthy Japanese dish. It's sustainable and loaded with nutrients like fiber, vitamins and minerals like iron. Until recently, seaweed has gotten a bum rap as being that ...

Seaweed, once best known to most Americans as the papery green stuff in a California roll, has recently made the switch from niche health food to haute cuisine. Michael Cimarusti, chef at Providence ...

A while back, a craze hit my kids' school. It seemed as though everyone in the lunchroom was bringing in those little green packs of seaweed from Trader Joe's — roasted, salted nori, sometimes ...

1. In a large bowl combine the seaweed and the cold water. Set aside for 5 minutes, or until the seaweed is softened. Drain into a colander. Wipe the bowl dry. Return the seaweed to the bowl. 2. In ...

In a medium bowl, toss the julienned vegetables with the marinated seaweed and the Asian Vinaigrette. Divide between two plates and serve. Makes 2 servings. Asian Vinaigrette: Whisk together 3 ...