Hello, my name is: E3 Live Culinary Aqua Botanicals
So, tell us about yourself: E3 Live harvests their magenta, emerald, yellow and purple cultivated Chondrus seaweeds from the North Atlantic. Throughout the growing season, E3 closely monitors each crop throughout the growing season and only harvests it when the cultivation tanks are full and the sea veggies achieve all of the desired characteristics. The newly harvested plants are gently washed and handled to set for the exact pink, green or yellow color standards for each batch. There are no colors or dyes added to the product.
What do you bring to the plate: The benefits of seaweed are endless as they provide dietary fiber, macro-nutrients, amino acids and other trace minerals.
Plays well with others: Get creative with these, seaweed salad is the most common application in Japan; use on its own, or blend with other sea vegetables and ingredients. Adds variety to leafy greens, vegetable and mixed salads. Adds flavor and health to cold noodles, seafood, meat and vegetables.
Let’s get together: Simple Seaweed Salad
- 3/4 ounce E3 AquaBotanicals
- 3 tablespoons rice vinegar (not seasoned)
- 3 tablespoons Tamari
- 1 tablespoon sesame oil
- red pepper flakes
- 1 teaspoon finely grated ginger
- 1/2 teaspoon minced garlic
- 2 scallions, thinly sliced
- 1/4 cup shredded carrot
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seed, toasted
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. Stir together vinegar, Tamari, sesame oil, pepper flakes, ginger and garlic in a bowl. Add the seaweed, scallions, carrots and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.