Japanese · Lunch
Seaweed Salad
Japanese seaweed salad features rehydrated wakame and cucumber in a chilled dressing of rice vinegar, soy sauce, and sesame oil with a hint of ginger and sugar. Topped with toasted sesame seeds and scallion, it is a briny, lightly sweet side served cold as a starter alongside sushi or rice bowls.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
98Calories
2.5gProtein
3.9gFat
14.8gCarbs
7.8gSugar
1.9gFiber
608mgSodium
0mgChol
0.6gSat Fat
189mgPotassium
82mgCalcium
1.1mgIron
0mcgVitamin B12
2.2mgVitamin C
vegan
vegetarian
gluten-free-adaptable
low-carb
low-calorie
rich-umami
all-time-classics
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Soak dried wakame in cold water for 10-15 minutes until softened and doubled, then drain and squeeze out excess water by hand.
2
Whisk together rice vinegar, soy sauce, sesame oil, sugar, and ginger until the dressing is glossy and combined.
3
Plate
Toss wakame with cucumber and dressing, mound in a bowl, scatter toasted sesame seeds and scallion on top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 50g50g dried wakame
- 130g130g cucumber
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sugar
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp ginger
- 11 scallion
