Korean Seaweed Salad

Korean Seaweed Salad is a delightful, refreshing dish that combines the umami flavors of seaweed with a tangy sesame dressing. This low-carb salad is perfect as a side dish or a light meal, packed with nutrients and vibrant textures.

Ingredients

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

Steps

1. Soak the dried seaweed in warm water for about 10 minutes until it rehydrates and becomes soft. Drain and squeeze out excess water.
2. In a large mixing bowl, combine the rehydrated seaweed, cucumber, and carrot.
3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, minced garlic, and red pepper flakes (if using).
4. Pour the dressing over the seaweed and vegetables, tossing gently to combine.
5. Garnish with toasted sesame seeds and chopped green onion before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals, especially iodine and calcium.
• Low in calories and carbohydrates, making it great for weight management.

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