Crispy Seaweed Salad

Crispy Seaweed Salad is a refreshing and crunchy vegan dish, perfect for a light lunch. Tossed with a zesty dressing, it offers a delightful combination of textures and flavors that will elevate your meal experience.

Ingredients

• Dried seaweed (wakame) - 30 grams
• Cucumber - 1 medium, thinly sliced
• Carrot - 1 small, julienned
• Red bell pepper - 1/2, thinly sliced
• Rice vinegar - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Maple syrup - 1 teaspoon
• Sesame seeds - 1 tablespoon, toasted
• Green onions - 2, chopped

Steps

1. Soak the dried seaweed in warm water for about 10 minutes until it expands and becomes tender. Drain and squeeze out excess water.
2. In a large mixing bowl, combine the soaked seaweed, cucumber, carrot, and red bell pepper.
3. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and maple syrup to create the dressing.
4. Pour the dressing over the seaweed and vegetable mixture. Toss gently to ensure everything is well-coated.
5. Sprinkle toasted sesame seeds and chopped green onions on top before serving.
6. Serve immediately or refrigerate for up to 30 minutes for a chilled salad.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 16 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 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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