This Zucchini Seaweed Salad isn’t the first time we’ve featured an awesome recipe involving zucchini noodles, but it probably is the first time the noodles have been overshadowed. The real star of this meal is the seaweed.
For people not in the know, the concept of eating seaweed might seem a bit odd. For some of us, seaweed is just that spooky stuff you have to swim past in lakes sometimes or that green stuff that heaps up on beaches. But seaweed is actually super cool, and really good for you to boot.
People have been eating seaweed salad for a long time. It’s a staple in Japanese cuisine, and is prized not only for it’s unique salty taste, but for the broad range of micronutrients it packs. Seaweed isn’t actually a plant, but a multicellular algae. It’s a good source of B vitamins such as niacin and riboflavin (though not B12!), as well as copper, manganese, calcium and iron. Seaweed salad is a tasty, novel way to add some healthful vitamins and minerals, and it’s super simple to boot.
