Korean Seaweed Salad

This Korean Seaweed Salad is a refreshing and nutritious dish, perfect for a light lunch. Packed with flavors from sesame oil and vinegar, it makes for a healthy and satisfying meal.

Ingredients

• Dried seaweed (wakame) - 20 grams
• Cucumber - 1 medium, thinly sliced
• Carrot - 1 small, julienned
• Green onion - 2, finely chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• 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 softens. Drain and squeeze out excess water.
2. In a large mixing bowl, combine the soaked seaweed, sliced cucumber, julienned carrot, and chopped green onion.
3. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, and salt until well combined.
4. Pour the dressing over the seaweed and vegetable mixture, tossing gently to coat evenly.
5. Sprinkle sesame seeds on top and mix lightly. Serve immediately or refrigerate for 10 minutes to enhance the flavors.

Nutrition

• Calories: 120
• Protein: 4 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in iodine and minerals, supporting thyroid function.
• High in antioxidants, promoting overall health and wellness.

Tags