Tangy Seaweed Salad (Delicious And Nutritious)

This acidic seaweed salad is both tasty and healthy! This recipe is rich in Asian-inspired flavors and is high in vitamins and minerals.

A savory dressing for crisp seaweed is made using miso paste and soy sauce. Aside from being delicious, this seaweed salad is simple to prepare and takes less than 10 minutes.

Why Is This Recipe So Delicious?

• It’s extremely adaptable! You can boost the flavor by adding carrots, edamame, or cilantro. Serve it over mixed greens to make a larger, more substantial salad. Make a dinner out of it or serve it as a side dish — the choice is yours!
• It has excellent flavor thanks to a few simple components. The most savory dressing for this seaweed salad is made with miso paste, soy sauce, rice vinegar, and a pinch of ginger.
• It’s extremely beneficial to your health! Vitamins, minerals, and antioxidants abound in seaweed. So not only does this salad taste delicious, but it’s also healthy.

Important Ingredients

Seaweed, Dried – Dried seaweed is easier to come by than fresh seaweed, and it only takes a few minutes to rehydrate before it’s ready to use.

For this salad, I found that a combination of dried mekabu and hijaki seaweed worked well. Depending on where you reside, finding these can be difficult.

In this seaweed salad, I recommend using whatever seaweed you can find and like. If you can’t find dried seaweed in your local supermarket, look in the Asian food section.

And if you live near an Asian store, I highly recommend stopping by for some dried seaweed!

Ginger – In this seaweed salad, a little ginger goes a long way! This meal is spiced with fresh ginger. If you don’t have fresh ginger, 1/8 teaspoon dried ginger will suffice.

Chef’s Advice

• In this salad, feel free to use any dried seaweed you choose! There are many different types of seaweed, and you may prefer the flavor and feel of one over another. Regardless of the sort of seaweed you use, rehydrate it before using it in this recipe as directed below.
• Allow the seaweed salad to chill in the fridge for 30 minutes to an hour before serving if you have time.
• Seaweed salad is generally served chilled, even though it does not require refrigeration. Allowing the flavors to develop in the fridge is also beneficial.
• After rehydrating your seaweed, rinse it with new water. Because dried seaweed is, well, dried, washing it well will restore its fresh flavor! This acidic seaweed salad is both tasty and healthy! This recipe is rich of Asian-inspired flavors and is high in vitamins and minerals. A savory dressing for crisp seaweed is made using miso paste and soy sauce. Aside from being delicious, this seaweed salad is simple to prepare and takes less than 10 minutes.

Seaweed Salad

This acidic seaweed salad is both tasty and healthy! This recipe is rich of Asian-inspired flavors and is high in vitamins and minerals.

A savory dressing for crisp seaweed is made using miso paste and soy sauce. Aside from being delicious, this seaweed salad is simple to prepare and takes less than 10 minutes.

Ingredients

• 4 ounces dried seaweed see Notes
• 1 tablespoon miso paste
• 3 tablespoons soy sauce see Notes
• 3 tablespoons rice vinegar see Notes
• 1 teaspoon ginger grated
• 1 tablespoon sesame seeds

Equipment

• Large bowl
• Small bowl

Instructions For Seaweed Salad

1. Soak the dried seaweed for 5 minutes in cold water. Drain and rinse the seaweed before placing it in a large mixing dish.
2. Combine the miso paste, soy sauce, rice wine vinegar, sesame oil, and shredded ginger in a small bowl.
3. Toss the seaweed salad in the soy sauce mixture to coat, then top with sesame seeds.

Notes on the Seaweed Salad Process

Dried Seaweed: For this salad, I used a combination of dried mekabu and hijaki seaweed, but you can use any dried seaweed you choose.

Use coconut aminos instead of soy sauce to make this meal paleo-friendly.

If you don’t have rice vinegar on hand, you can use white vinegar.

This recipe serves around 4 people. The nutritional data displayed are for 1 serving of sesame seeds. The macros may differ slightly based on the ingredient brands utilized.

Prepare the recipe as directed, then weigh the completed product to calculate the size of one serving.

4 times the total weight (not including the bowl, pot, or plate in which the food is served). The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 29kcal, Carbohydrates: 5g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 979mg, Potassium: 63mg, Fiber: 1g, Sugar: 1g, Vitamin A: 37IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg, Net Carbs: 4g