Vegan Seaweed Salad

This Vegan Seaweed Salad is a refreshing and nutritious dish that combines the umami flavors of seaweed with a tangy sesame dressing. Perfect as a light appetizer or side dish, it celebrates the essence of ocean-inspired cuisine without any seafood.

Ingredients

• Dried seaweed (wakame) - 20 grams
• Cucumber - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Red bell pepper - 1/2, thinly sliced
• Sesame oil - 1 tablespoon
• Rice vinegar - 2 tablespoons
• Soy sauce (low sodium) - 1 tablespoon
• Maple syrup - 1 teaspoon
• Sesame seeds - 1 tablespoon, toasted
• Green onions - 2, chopped
• Salt - to taste

Steps

1. Soak the dried wakame seaweed in warm water for 10 minutes until rehydrated, then drain and squeeze out excess water.
2. In a large bowl, combine the rehydrated seaweed, sliced cucumber, julienned carrot, and sliced red bell pepper.
3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and maple syrup to create the dressing.
4. Pour the dressing over the seaweed and vegetables, tossing gently to combine.
5. Sprinkle the toasted sesame seeds and chopped green onions on top, and season with salt to taste.
6. Serve immediately or chill in the refrigerator for 10 minutes for a refreshing crispness.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in iodine and minerals that support thyroid function.
• High in antioxidants and vitamins, promoting overall health.

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