Seaweed Salad
A refreshing Japanese side dish with umami flavors
Ingredients
Instructions
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Rehydrate the seaweedPlace the dried wakame in a large bowl and cover with cold water. Let soak for 5-10 minutes until rehydrated and tender. Drain well and gently squeeze out excess water.
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Prepare the dressingIn a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, and minced garlic until the sugar dissolves completely.
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Combine vegetablesIn a large bowl, combine the rehydrated seaweed with the sliced cucumber, julienned carrot, and green onions. Toss gently to mix the ingredients evenly.
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Dress the saladPour the prepared dressing over the seaweed mixture and toss gently to coat all ingredients thoroughly. Let sit for 5 minutes to allow the flavors to meld.
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Finish and serveSprinkle the toasted sesame seeds and red pepper flakes (if using) over the salad. Toss once more, then serve immediately or chill for up to 2 hours before serving for a more refreshing taste.
Nutritional Information
85
Calories
per serving
2
Protein
g per serving
9
Carbohydrates
g per serving
4.5
Total Fat
g per serving
0.5
Saturated Fat
g per serving
3
Fiber
g per serving
2
Sugar
g per serving
550
Sodium
mg per serving
6
Vitamin C
% daily value
8
Iron
% daily value
Seaweed Salad is Also Known As
Wakame Salad, Goma Wakame, Chuka Wakame or Japanese Seaweed Salad
