Korean · Lunch
Seasoned Seaweed Salad
Korean namul-style side salad of rehydrated dried wakame seaweed tossed with sesame oil, garlic, rice vinegar, and a touch of sugar, finished with toasted sesame seeds and scallion. Served chilled as a light, mineral-tasting banchan alongside rice or grilled dishes.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
320Calories
5.9gProtein
22.9gFat
24.1gCarbs
1.4gSugar
3.2gFiber
1946mgSodium
0mgChol
3.4gSat Fat
600mgPotassium
271mgCalcium
4mgIron
0mcgVitamin B12
10mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
herb-salt
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Place dried wakame seaweed in a bowl, cover with cold water, and soak for 10 minutes until fully softened and pliable.
2
Drain and chop the rehydrated seaweed by squeezing out excess water, then cut into bite-sized pieces. Mince the garlic and slice the scallion.
3
Toss the seaweed with minced garlic, sesame oil, rice vinegar, soy sauce, sugar, and gochugaru if using until coated evenly.
4
Scatter sesame seeds and sliced scallion over the salad, toss once more, then mound in a small bowl and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g dried wakame seaweed
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 2 tsp2 tsp toasted sesame seeds
- 22 scallion
- 1/2 tsp1/2 tsp gochugaru (optional, for color)
