Japanese · Lunch
Seaweed Salad
A protein-forward Japanese seaweed salad built on rehydrated wakame and edamame, tossed in a light sesame-rice vinegar dressing and finished with tofu for extra protein. Cucumber and radish keep it fresh and hydrating, while sesame seeds add nuttiness. Light, cold, easy to digest, no refined sugar.
$4
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
322Calories
36.1gProtein
14.3gFat
20.8gCarbs
4.2gSugar
6.8gFiber
962mgSodium
0mgChol
2.1gSat Fat
812mgPotassium
338mgCalcium
5.1mgIron
0mcgVitamin B12
18mgVitamin C
Goes well with
Crisp white wine (Sauvignon Blanc or Albariño)
local
Yuzu juice or yuzu citron tea
international
vegan
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Soak wakame in cold water for 8 to 10 minutes until softened and deep green, then drain and squeeze out excess water by hand.
2
Whisk
In a small bowl, combine rice vinegar, sesame oil, soy sauce, and ginger until glossy and evenly blended.
3
Toss
Combine wakame, edamame, cucumber, radish, and scallion in a mixing bowl, pour dressing over, and toss gently until every strand glistens.
4
Plate
Fold tofu gently into salad, transfer to bowl, scatter sesame seeds over top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 2/3 oz20g, dry wakame
- 5.2 oz150g edamame
- 22 cucumber
- 22 radish
- 22 scallion
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp ginger-fresh
