Japanese · Lunch
Seaweed Salad (Gluten-Free)
Rehydrated wakame seaweed combined with cucumber in a tangy dressing of rice vinegar, sesame oil, and gluten-free tamari, sharpened with fresh ginger. Toasted sesame seeds and scallion finish this chilled Japanese side dish, naturally vegan and gluten-free while maintaining its briny, sweet-tart profile.
$3
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
189Calories
7.8gProtein
9.7gFat
26.4gCarbs
16.2gSugar
3.8gFiber
1936mgSodium
0mgChol
1.4gSat Fat
640mgPotassium
230mgCalcium
3.2mgIron
0mcgVitamin B12
10.4mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Soak dried wakame in cold water for 10 minutes until fully softened, then drain, rinse briefly, squeeze out excess water, and chop any large pieces.
2
Prep
Slice cucumber thinly, toss with salt, let sit 5 minutes, drain off collected liquid, then whisk together rice vinegar, sesame oil, tamari, sugar and ginger until the sugar dissolves.
3
Plate
Combine wakame and cucumber in a serving bowl, pour over the dressing, toss until evenly coated, then mound into a bowl, scatter toasted sesame seeds and sliced scallion over top, and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300gabout 0.53 oz wakame
- 11 cucumber (about 70g)
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp soy-sauce-tamari
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp ginger-fresh
- 2 tsp2 tsp sesame-seeds
- 22 scallion
- 1/2 tsp1/2 tsp salt
