Hiyashi Wakame

Hiyashi Wakame is a refreshing vegan Japanese salad featuring tender seaweed and crisp vegetables, dressed in a light and tangy sesame-soy vinaigrette. Perfect as a side dish or light meal, it showcases the umami flavors of the ocean while providing a satisfying crunch.

Ingredients

• Dried wakame seaweed - 10 grams
• Cucumber - 1 medium (about 150 grams), julienned
• Carrot - 1 medium (about 100 grams), julienned
• Red bell pepper - 1/2 medium (about 75 grams), thinly sliced
• Green onion - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon (low sodium preferred)
• Rice vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Toasted sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Soak the dried wakame seaweed in a bowl of warm water for about 10 minutes until it expands and becomes tender. Drain and squeeze out excess water, then chop into bite-sized pieces.
2. In a large mixing bowl, combine the soaked wakame, julienned cucumber, carrot, red bell pepper, and chopped green onion.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, and a pinch of salt until well combined.
4. Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
5. Sprinkle toasted sesame seeds on top before serving, and enjoy your refreshing Hiyashi Wakame salad!

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 15 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, particularly iodine, which supports thyroid health.
• Low in calories and high in fiber, aiding in digestion and promoting a healthy weight.

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