Teresa's Recipes
Refreshing Seaweed Salad
Dive into the vibrant flavors of this refreshing seaweed salad, a dish that beautifully showcases the umami-rich seaweed alongside a medley of crunchy vegetables. This delightful salad is not only a feast for the eyes with its colorful ingredients but also a nutritious powerhouse, packed with vitamins and minerals. Traditionally enjoyed in Japanese cuisine, seaweed salads have been cherished for centuries for their health benefits and unique flavors. Perfect as a light appetizer or a side dish, this salad is sure to awaken your taste buds and transport you to the shores of the ocean.
Ingredients
- 2 cups, rehydrated Mixed seaweed
- 1, thinly sliced Cucumber
- 1, julienned Carrot
- 1, thinly sliced Red bell pepper
- 2, chopped Green onions
- 1 teaspoon, grated Fresh ginger
- 1 clove, minced Garlic
- 1 tablespoon Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Sesame oil
- 1 tablespoon, for garnish Toasted sesame seeds
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 120
- Fat: 7g
- Carbs: 14g
- Protein: 3g
- Sodium: 300mg
- Sugar: 3g
Instructions
- Start by rinsing the mixed seaweed under cold water to remove any excess salt. If using dried seaweed, soak it according to package instructions until rehydrated, then drain well.
- In a large mixing bowl, combine the rehydrated seaweed, cucumber, julienned carrot, sliced red bell pepper, and chopped green onions. Toss gently to mix the vegetables evenly.
- In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, minced garlic, and grated ginger until well combined. This dressing will bring a harmonious balance of flavors to your salad.
- Pour the dressing over the seaweed and vegetable mixture. Toss gently to ensure that all the ingredients are evenly coated in the dressing.
- Sprinkle toasted sesame seeds on top for added flavor and crunch.
- Serve the seaweed salad chilled for the best flavor. It can be prepared in advance and stored in the refrigerator for up to 2 days.
Tips
- For a spicier kick, consider adding a splash of chili oil or a sprinkle of red pepper flakes to the dressing.
- Feel free to experiment with other vegetables such as radishes or snap peas for added crunch and flavor.
- This salad pairs wonderfully with grilled fish or as a side to a hearty bowl of ramen.