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Seaweed Salad - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

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Seaweed Salad

chinese_american vegan vegetarian dairy-free nut-free

kosher

Seaweed Salad

Name: Seaweed Salad
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 28 g dried wakame seaweed (about 1 ounce); 1 medium English cucumber (julienned); 3 tbsp rice vinegar (unseasoned); 2 tbsp soy sauce (low sodium recommended); 1 tbsp toasted sesame oil; 1 tbsp mirin (Japanese sweet rice wine); 1 tsp granulated sugar; 1 tsp ginger (freshly grated); 1 clove garlic (finely minced); 1 tbsp toasted sesame seeds (for garnish); 0.25 tsp red pepper flakes (optional, for a little heat)

Popularity

2.5

Tangy, refreshing seaweed salad – a gut-friendly, fiber-rich snack that's quick to prepare!

Nutrition per Serving

Calories

Protein

10g

Carbs

Fat

low-cholesterol low-calorie low-phosphorus

Recipes in this Meal

1. Seaweed Salad

A refreshing and savory Japanese-inspired salad with rehydrated wakame seaweed, crisp cucumber, and a tangy sesame-ginger dressing. Perfect as a light starter or side dish, and ready in just 15 minutes.

Prep15 min

Cook0 min

Soak10 min

Servings4

Serving size: 1 serving

95cal

3gprotein

10gcarbs

Ingredients

28 g dried wakame seaweed (about 1 ounce)
1 medium English cucumber (julienned)
3 tbsp rice vinegar (unseasoned)
2 tbsp soy sauce (low sodium recommended)
1 tbsp toasted sesame oil
1 tbsp mirin (Japanese sweet rice wine)
1 tsp granulated sugar
1 tsp ginger (freshly grated)
1 clove garlic (finely minced)

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About Seaweed Salad

Tangy, refreshing seaweed salad – a gut-friendly, fiber-rich snack that's quick to prepare!

This chinese_american dish is perfect for snack. With 95.33 calories and 2.91g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus option for your meal plan.

5gfat

1 tbsp toasted sesame seeds (for garnish)

0.25 tsp red pepper flakes (optional, for a little heat)

Instructions

1
Rehydrate the Wakame (10 minutes)
- Place the dried wakame in a medium bowl and cover it completely with warm water.
- Let it soak for about 10 minutes. The seaweed will expand significantly and turn a vibrant green.
- Drain the rehydrated wakame in a colander. Using your hands, gently but firmly squeeze out as much excess water as possible. This step is crucial to prevent a watery salad. Set aside.
2
Prepare the Dressing (2 minutes)
- In a small bowl, combine the rice vinegar, soy sauce, toasted sesame oil, mirin, and sugar.
- Whisk vigorously until the sugar is fully dissolved.
- Stir in the freshly grated ginger, minced garlic, and optional red pepper flakes.
3
Assemble the Salad (3 minutes)
- Prepare the cucumber by cutting it into thin, matchstick-like strips (julienne). A mandoline slicer can make this quick and easy.
- In a large mixing bowl, combine the squeezed wakame and the julienned cucumber.
- Pour the prepared dressing over the seaweed and cucumber.
- Toss gently until everything is evenly coated.
4
Garnish and Serve
- Sprinkle the toasted sesame seeds over the salad before serving.
- For the best flavor, cover and chill the salad in the refrigerator for at least 15-30 minutes to allow the flavors to meld.
- Serve chilled as a refreshing appetizer or side dish.

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