We all know that when it comes to food, Tiny Tummy is about as traditional as it gets... only kidding. So, I guess it comes as no surprise that for Thanksgiving dinner, since it was just Tiny Tummy and Daddy Tiny Tummy, I decided to make something a little less than traditional for dinner- crab legs and homemade seaweed salad.
Okay, so when way non-traditional for Thanksgiving, but delicious nonetheless, and at least you all benefit with a new Asian recipe to add to your repertoire.
To make this delicious seaweed salad, you will need:
1 2oz packet of dried Wakame Seaweed
2t soy sauce (I use low sodium)
2t rice vinegar
2t plum vinegar (or more rice vinegar if you don't have)
2t lime juice
2 t stevia
2t red chili flakes
optional: sesame seeds to sprinkle on top
To prepare, reconstitute the seaweed by drowning it in water until it puffs back up. Rinse and drain well, then add everything else and mix away. It's best after it has marinated for a few hours or even overnight.
As a disclaimer, this is nothing like the traditional seaweed salad you get at Japanese restaurants, but it's still delicious regardless!
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