Vegan Refreshing Seaweed Salad
Elevate your plant-based dining experience with this Vegan Refreshing Seaweed Salad — a light, tangy, and nutrient-packed creation perfect for summer days or as a vibrant side dish. Featuring rehydrated wakame seaweed paired with crisp cucumber, sweet julienned carrot, and a zesty homemade dressing of rice vinegar, soy sauce, sesame oil, and a touch of maple syrup, this salad delivers the ideal balance of umami and freshness. Toasted sesame seeds, sliced scallions, and grated ginger provide the perfect aromatic finish, while its quick 20-minute prep time and no-cook simplicity make it a breeze to prepare. Chill it before serving for an even more invigorating bite, ideal for fans of Asian-inspired flavors.
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Recipe Information
Ingredients
- 30 grams dried wakame seaweed
- 1 medium cucumber
- 1 medium carrot
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- 1 tablespoon sesame seeds
- 2 stalks scallions
- 1 teaspoon fresh ginger
Instructions
Begin by soaking the dried wakame seaweed in a bowl of cold water for about 10 minutes until it rehydrates and becomes tender.
While the seaweed is soaking, slice the cucumber into thin rounds and set aside.
Peel and julienne the carrot and add it to the bowl with the cucumbers.
In a small mixing bowl, combine the rice vinegar, soy sauce, sesame oil, and maple syrup. Mix well to form the dressing.
Once the seaweed is rehydrated, drain it in a colander and squeeze out any excess water. Roughly chop the seaweed into bite-sized pieces.
Add the chopped seaweed to the bowl with the cucumber and carrot.
Pour the dressing over the salad ingredients and toss everything together until the vegetables are well-coated with the dressing.
Toast the sesame seeds in a small dry skillet over medium heat for 2-3 minutes until they are golden and fragrant. Remove from heat.
Slice the scallions thinly, and peel and finely grate the fresh ginger.
Sprinkle the toasted sesame seeds, sliced scallions, and grated ginger over the salad. Toss once more to combine.
Serve immediately as a refreshing side dish or place in the refrigerator for 15 minutes to chill for an even fresher taste.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 765 mg | 16% | |
*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.
