Chili Oil Seaweed Salad

Chili Oil Seaweed Salad is a vibrant and refreshing vegan dish that combines the umami of seaweed with the spicy kick of chili oil. This salad is a perfect starter or side, providing a unique blend of flavors and textures.

Ingredients

• Dried seaweed (wakame) - 20 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1/2, thinly sliced
• Chili oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 1 clove, minced
• Sesame seeds - 1 tablespoon, toasted
• Green onion - 1, chopped

Steps

1. Soak the dried seaweed in warm water for about 10 minutes, or until rehydrated. Drain and squeeze out excess water, then chop into bite-sized pieces.
2. In a large bowl, combine the rehydrated seaweed, julienned cucumber, carrot, and red bell pepper.
3. In a small bowl, whisk together the chili oil, soy sauce, rice vinegar, sesame oil, and minced garlic until well combined.
4. Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
5. Sprinkle the toasted sesame seeds and chopped green onion on top before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from seaweed, promoting overall health.
• Low in calories, making it a great option for weight management.

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