Refreshing Seaweed Salad
Dive into the vibrant, nutrient-packed world of Asian cuisine with this **Refreshing Seaweed Salad**! This quick and easy recipe features tender, rehydrated wakame seaweed tossed with crisp cucumber, sweet carrot ribbons, and a zingy rice vinegar dressing that's infused with fresh ginger, soy sauce, and a touch of heat from red pepper flakes. Topped with toasted sesame seeds and fresh green onions for an extra layer of flavor and texture, this healthy salad is both visually stunning and incredibly satisfying. Perfect as a light appetizer or side dish, it's ready in just 15 minutes and can be served immediately or chilled for an even cooler, more refreshing bite. Whether you're a fan of Japanese flavors or simply looking for a low-calorie, vegan, and gluten-free option, this seaweed salad is a must-try!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup dried wakame seaweed
- 1 medium cucumber
- 1 medium carrot
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon fresh ginger
- 0.5 teaspoon red pepper flakes
Instructions
Place the dried wakame seaweed in a bowl and cover it with cold water. Let it soak for 8-10 minutes or until rehydrated and expanded.
While the seaweed is soaking, peel the cucumber and slice it in half lengthwise. Use a spoon to scoop out the seeds, then slice the cucumber into thin half-moons.
Peel the carrot and cut it into thin julienne strips or use a vegetable peeler to create thin ribbons.
Chop the green onions, using both the white and green parts.
Once the seaweed is rehydrated, drain it and squeeze out any excess water. Chop the seaweed into bite-sized pieces if necessary.
In a large mixing bowl, combine the rehydrated seaweed, sliced cucumber, carrot strips, and chopped green onions.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated fresh ginger, and red pepper flakes to make the dressing.
Pour the dressing over the seaweed and vegetables, and gently toss to combine.
Sprinkle the toasted sesame seeds over the salad.
Serve the seaweed salad immediately or chill it in the refrigerator for up to 30 minutes before serving for a more refreshing experience.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5739 mg | 250% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 5.5 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 970 mg | 75% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1241 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
