Shredded Carrot and Seaweed Salad

Shredded Carrot and Seaweed Salad is a refreshing and nutritious dish that combines the crunchy texture of carrots with the umami flavor of seaweed. This dairy-free salad is perfect as a light appetizer or side dish, packed with vitamins and minerals.

Ingredients

• Carrots - 2 medium (about 200g)
• Dried seaweed (wakame) - 10g
• Cucumber - 1 small (about 100g)
• Rice vinegar - 2 tablespoons (30ml)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Sesame seeds - 1 tablespoon (8g)
• Chili flakes - 1/2 teaspoon (optional)
• Salt - to taste
• Fresh cilantro - for garnish (optional)

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. Peel and shred the carrots using a grater or food processor.
3. Wash the cucumber, slice it in half lengthwise, and remove the seeds. Then, shred or julienne the cucumber into thin strips.
4. In a large mixing bowl, combine the shredded carrots, chopped seaweed, and cucumber.
5. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and chili flakes (if using).
6. Pour the dressing over the salad mixture and toss well to combine. Add salt to taste.
7. Let the salad sit for about 5 minutes to allow the flavors to meld.
8. Serve the salad in bowls, garnished with sesame seeds and fresh cilantro if desired.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from carrots, promoting eye health and immune function.
• Seaweed is a great source of iodine and other trace minerals, supporting thyroid health.

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