Refreshing Seaweed Salad

Dive into the crisp and ocean-inspired flavors of this refreshing seaweed salad, a vibrant dish that's as nutritious as it is delicious. Featuring tender rehydrated wakame seaweed paired with crunchy cucumber, julienned carrots, and vibrant green onions, this salad is tossed in a tangy-sweet dressing made with rice vinegar, soy sauce, sesame oil, and a hint of ginger and red pepper flakes for subtle heat. Lightly topped with toasted sesame seeds, this quick 15-minute recipe brings a delightful mix of textures and umami richness to your table. Perfect as a healthy appetizer or a side dish for sushi nights and Asian-inspired meals, this seaweed salad is a must-try for food lovers seeking a refreshing and nutrient-packed boost.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Peel the carrot and cut it into thin julienne strips or use a vegetable peeler to create thin ribbons.

Step 4

Chop the green onions, using both the white and green parts.

Step 5

Once the seaweed is rehydrated, drain it and squeeze out any excess water. Chop the seaweed into bite-sized pieces if necessary.

Step 6

In a large mixing bowl, combine the rehydrated seaweed, sliced cucumber, carrot strips, and chopped green onions.

Step 7

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.

Step 8

Pour the dressing over the seaweed and vegetables, and gently toss to combine.

Step 9

Sprinkle the toasted sesame seeds over the salad.

Step 10

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

Serving size	646 grams (646.0g)

Amount per serving	% Daily Value*
Calories	377

Total Fat 20.60g	26%
Saturated Fat 2.60g	13%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 3372mg	147%
Total Carbohydrate 45.60g	17%
Dietary Fiber 12.60g	45%
Total Sugars 13.20g
Protein 14.20g	28%

Vitamin D 0IU	0%
Calcium 525mg	40%
Iron 8mg	43%
Potassium 1947mg	41%

*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.

Source of Calories

Fat: 43.7%

Protein: 13.4%

Carbs: 43.0%