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Tangy Seaweed Salad
package dried sea weed
Take the 1/2 package of dried sea weed into a pan of water. Let soak. Occasionally clean off white scum and rinse. Repeat 3 or 4 times over a 2 hour period, each time replacing the water. The sea weed should rehydrate to roughly 15-20 times its dry volume. Some brands of sea weed may require boiling roughly 5 minutes after the indicated soaking period. When sufficiently rehydrated, loosely chop the sea weed to where you have a mixture of lengths (3-8 inches). Peel the carrot and slice (cross sectionally) into very thin slices. Using the slicing blade of a flat grater tool is thin enough. Slice roughly 1/2 to 3/4 cup of carrots. Thinly slice the onion about the same thickness as the carrot. Take the head of broccoli and sliver floret pieces about 1 inch long by 1/2 inch thick. Prepare about 1 cup of sliver florets. You can substitute the cherry tomatoes with plum tomatoes, cut roughly the size of the halved cherry tomatoes. Take the crab meat and shred strips about 1 inch by 1/4-1/2" thick. Prepare about 1 cup. Mix all the prepared ingredients. You should have roughly about 1/2 gallon worth of salad volume. Take the half and half mixture of fish sauce and rice wine vinegar and drizzle over the salad. Toss and mix well. Finish by sprinkling pepper. You can use zesty Italian dressing in place of the fish sauce/rice wine vinegar. You can really adjust the amount of ingredients to your liking.
*If you need to use a full package of sea weed, roughly double the volume of ingredients. You can make a lot of sea weed salad with 1 full package, so, be careful.
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