How to Make Seaweed Salad
Savor tasty seafood greens with this seaweed salad recipe. This dish is finished with a delicious seasoning mix for a refreshing bite!
Ingredients
- 1.7 oz dried wakame seaweed
- 3 tbsp reduced-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp ginger, grated
- ½ tsp garlic, grated
- 1 tbsp sesame oil, toasted
- ¼ tsp red pepper flakes
- 1 baby cucumber, skin-on, very thinly sliced
- ½ tsp white sesame seeds, toasted
- ½ tsp black sesame seeds
Instructions
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Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated.
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While seaweed is soaking, prepare the dressing. In another medium-sized bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
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When the seaweed is rehydrated, strain the seaweed in a colander and rinse thoroughly. Make sure to remove as much moisture as possible, squeezing the seaweed if necessary.
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Add the seaweed, sliced cucumber, and sesame seeds to the bowl of dressing and toss well to coat.
- Cover and chill in the refrigerator for 30 minutes to 1 hour.
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When ready to serve, garnish with extra sesame seeds. Enjoy!
Nutrition
- Sugar: 2g
- :
- Calcium: 6mg
- Calories: 51kcal
- Carbohydrates: 4g
- Fat: 4g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 2g
- Potassium: 29mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 435mg
- Vitamin A: 37IU
- Vitamin C: 1mg
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