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After I made this list, I was really surprised at all the different plants that went into these salads just in one month. They are all plants that I don’t have to mess with – they take care of themselves every year, either by being perennial or re-seeding themselves. That includes the garden plants listed, too.
It’s a Simple Recipe That’s Not Really a Recipe
I just go out for a walk, pick the tasty things here and there, not too much in any one place, and then make my salad. I use tender weeds, tree leaves and flowers, wildflowers, domestic flowers, wild seeds, and sometimes plants from my garden, too. I like mixing a lot of different edible plants, because the flavors all mix so well, and I get a wider variety of nutrients that way, too. I never, ever get tired of a wild salad, and they don’t have to be fancy or complicated at all. The flavors are strong because it’s all fresh-picked, and the flavors are complex because I mix so many kinds of plants together.
I’d love to know if you eat these plants – and what other weeds, tree leaves, flowers, or seeds you put in your spring salads! Let me know in the comments below! If you want to see more posts about these plants and other wild plants that are great to eat, be sure to hit the follow button for my page!
Create the popular Asian restaurant seaweed salad recipe at home. A variety of seaweed types adds flavor and color contrast.
Place the seaweed in a large bowl and cover with boiling water. Let stand 5 minutes. Drain, rinse and squeeze out as much water as you can with your hands. If the seaweed is in large pieces, cut in thin shreds.
Recipe Summary test
For dressing, in a screw-top jar combine rice vinegar, lime juice, soy sauce, sesame oil, sugar, ginger, and cayenne pepper. Cover and shake well to combine.*