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–+ servings

Seaweed Salad

This Japanese seaweed salad prepared in a restaurant goes great with a bowl of your favorite Asian soup or a tray of sushi. In about 10 minutes, you can do this at home!
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: Seaweed Salad
Servings: 4
Calories: 69kcal

Ingredients

  • 1.7 ounces seaweed dried wakame
  • 3 tablespoons soy sauce reduced-sodium
  • 1 tablespoon vinegar rice
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 teaspoon ginger grated
  • ½ teaspoon garlic grated
  • 1 tablespoon oil toasted sesame
  • ¼ teaspoon red pepper flakes
  • 1 cucumber baby; skin on, very thinly sliced
  • ½ teaspoon white sesame seeds toasted
  • ½ teaspoon black sesame seeds

Instructions

  • In a medium bowl, add the seaweed and then the water. Allow to rest for ten minutes to rehydrate.
  • Prepare the dressing while the seaweed is soaking. Stir together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes in a separate medium-sized bowl. Place aside.
  • After the seaweed has been rehydrated, drain it in a strainer and give it a good rinse. Squeeze the seaweed if necessary to ensure that as much liquid as possible is eliminated.
  • Toss the seaweed, cucumber slices, and sesame seeds with the dressing in the bowl until everything is thoroughly coated.
  • Refrigerate for 30 to 60 minutes with the cover on.
  • Add more sesame seeds as a garnish when serving.

Video

Nutrition

Calories: 69kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 819mg | Potassium: 150mg | Fiber: 1g | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
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