Tangy Japanese Seaweed and Cucumber Salad

Name: Tangy Japanese Seaweed and Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup dried wakame seaweed; 2 medium cucumbers (thinly sliced); 2 tablespoons toasted sesame seeds; 1/4 cup carrot (julienned); 3 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon sugar; 1 teaspoon grated ginger

VeganJapaneseLunchHealthyQuickEasy

⏱️ 15m PREP

🔥 0m COOK

👥 4 SERVINGS

⚡ 80 CAL/SERV

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Overview

A refreshing and tangy salad featuring the unique flavors of wakame seaweed and crisp cucumbers, dressed in a delicious sesame-soy vinaigrette.

Macronutrients per serving

grams

Protein

3.0g 19%

Fat

4.0g 25%

Carbs

9.0g 56%

Rich in nutrients

☀️ Vitamin A

15% DV

Supports healthy vision and immune function

☀️ Vitamin C

20% DV

Supports immune function

🔺 Calcium

10% DV

Essential for strong bones and teeth

🔺 Iron

8% DV

Crucial for blood production and energy

💧 Omega-3

5% DV

Promotes heart health

Ingredients

Main Ingredients

1 cup dried wakame seaweed
2 medium cucumbers thinly sliced
2 tablespoons toasted sesame seeds
1/4 cup carrot julienned

Dressing

3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon grated ginger

Instructions

1 Soak the dried wakame seaweed in warm water for about 10 minutes, or until rehydrated and tender.
2 While the seaweed is soaking, thinly slice the cucumbers and julienne the carrot.
3 In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and grated ginger to create the dressing.
4 Drain the seaweed thoroughly and gently squeeze out any excess water.
5 In a large bowl, combine the rehydrated seaweed, sliced cucumbers, and julienned carrot.
6 Pour the dressing over the seaweed and vegetables, tossing gently to ensure everything is well coated.
7 Sprinkle toasted sesame seeds over the salad and toss again lightly.
8 Serve the salad immediately or refrigerate for up to 1 hour to allow the flavors to meld.