Korean-style Seaweed Salad

Korean-style Seaweed Salad is a refreshing and nutrient-packed appetizer that combines the umami flavor of seaweed with a tangy dressing. This Paleo-friendly dish is perfect for a light start to any meal or as a healthy snack.

Ingredients

• Dried seaweed (wakame) - 20 grams
• Cucumber - 1 medium, thinly sliced
• Carrot - 1 small, julienned
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce (or coconut aminos for Paleo) - 1 tablespoon
• Sesame seeds - 1 teaspoon
• Chili flakes - 1/2 teaspoon (optional)
• Green onion - 1 stalk, chopped

Steps

1. Soak the dried seaweed in warm water for about 10 minutes until it expands and becomes tender. Drain and gently squeeze out excess water.
2. In a mixing bowl, combine the soaked seaweed, sliced cucumber, and julienned carrot.
3. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce (or coconut aminos), and chili flakes if using.
4. Pour the dressing over the seaweed and vegetables, and toss gently to combine.
5. Sprinkle sesame seeds and chopped green onion on top before serving. Enjoy chilled or at room temperature.

Nutrition

• Calories: 100
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals, particularly iodine, which supports thyroid health.
• Low in calories and high in fiber, making it a great choice for weight management.

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