Japanese · Lunch
Seaweed Salad
A chilled Japanese seaweed salad built on rehydrated wakame and cucumber, dressed lightly in a rice vinegar and sesame oil vinaigrette with soy sauce and fresh ginger. The dressing quantity is trimmed and sweetener reduced for a lighter, fresher-tasting bowl served near 140 calories per single serving.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
179Calories
5.1gProtein
10.2gFat
18.5gCarbs
8.8gSugar
3gFiber
1026mgSodium
0mgChol
1.5gSat Fat
533mgPotassium
123mgCalcium
2.1mgIron
0mcgVitamin B12
8.4mgVitamin C
Goes well with
Japanese lager or light pilsner
local
Sencha green tea (chilled)
international
vegan
vegetarian
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Rinse the dried wakame briefly under cold running water in a bowl to remove surface grit, then soak in cold water for 8 to 10 minutes until bright green and soft.
2
Whisk the rice vinegar, sesame oil, soy sauce, sugar, and salt together in a small bowl until the sugar dissolves and the dressing looks glossy and combined.
3
Add the drained wakame, sliced cucumber, and ginger to the dressing bowl and toss with tongs until every piece glistens evenly, about 30 seconds.
4
Chill the salad in the refrigerator for 10 minutes so the cucumber firms and flavors settle.
5
Plate
Mound the salad in a serving bowl and scatter the sesame seeds over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g dried wakame seaweed
- 11 small cucumber, about 90g
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp ginger-fresh
- 2 pinch2 pinch salt
