Soy-Free Refreshing Seaweed Salad
Delight in the crisp, clean flavors of this Soy-Free Refreshing Seaweed Salad, a vibrant dish that’s as nourishing as it is delicious. Perfect for those avoiding soy, this recipe highlights nutrient-rich dried seaweed rehydrated to tender perfection, paired with fresh, colorful vegetables like cucumber, carrot, and red bell pepper. The tangy dressing combines rice vinegar, toasted sesame oil, fresh lemon juice, and a hint of maple syrup for a subtly sweet balance, while grated ginger adds a zesty kick. Topped with scallions and sesame seeds for a burst of flavor and texture, this quick and easy salad comes together in just 25 minutes and is ideal as a light starter or side dish. Vegan-friendly, gluten-free, and packed with antioxidants, this chilled or room-temperature dish is a refreshing addition to any meal.
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Recipe Information
Ingredients
- 1 cup Dried seaweed (wakame or mixed sea vegetables)
- 1 small Cucumber, thinly sliced
- 1 medium Carrot, julienned
- 0.5 medium Red bell pepper, thinly sliced
- 3 tablespoons Rice vinegar
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Lemon juice
- 1 tablespoon Maple syrup
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Sesame seeds
- 2 stalks Scallions, thinly sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by rehydrating the dried seaweed. Place it in a large bowl and cover with hot water. Let it soak for about 10 minutes, or until soft and plump. Drain and rinse under cold water, then squeeze out any excess moisture. Chop the rehydrated seaweed into bite-sized pieces if necessary.
In a large mixing bowl, combine the rehydrated seaweed, thinly sliced cucumber, julienned carrot, and sliced red bell pepper.
In a small bowl, whisk together the rice vinegar, toasted sesame oil, lemon juice, maple syrup, and grated fresh ginger to create the dressing.
Pour the dressing over the seaweed and vegetable mixture, and toss well to combine all the ingredients evenly.
Sprinkle the salad with sesame seeds and thinly sliced scallions.
Season the salad with salt and black pepper to taste, and give it one final toss.
Transfer the salad to a serving dish and let it sit for a few minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 26.4 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 961 mg | 74% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2053 mg | 44% | |
*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.
