Kaiso Salad

Kaiso Salad is a refreshing vegan Japanese dish that features a medley of seaweed and crisp vegetables, dressed in a zesty sesame vinaigrette. Its unique combination of textures and flavors makes it a delightful addition to any meal.

Ingredients

• Wakame seaweed - 10 grams (dried)
• Kombu seaweed - 5 grams (dried)
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Radish - 1 medium, thinly sliced
• Cherry tomatoes - 100 grams, halved
• Sesame seeds - 1 tablespoon, toasted
• Rice vinegar - 2 tablespoons
• Soy sauce - 1 tablespoon (low sodium)
• Sesame oil - 1 tablespoon
• Maple syrup - 1 teaspoon
• Fresh cilantro - a handful, chopped

Steps

1. Soak the wakame and kombu seaweed in warm water for about 10 minutes until rehydrated. Drain and chop into bite-sized pieces.
2. In a large bowl, combine the julienned cucumber, carrot, sliced radish, and halved cherry tomatoes.
3. Add the rehydrated seaweed to the vegetable mixture.
4. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and maple syrup to create the dressing.
5. Pour the dressing over the salad and toss gently until all ingredients are well coated.
6. Sprinkle toasted sesame seeds and chopped cilantro on top before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in antioxidants due to the seaweed content.

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