Seaweed Salad

This Keto Korean Seaweed Salad is a refreshing and nutrient-rich dish that combines the umami flavors of seaweed with a tangy dressing, perfect for a light breakfast. Packed with healthy fats and low in carbs, it's a great way to start your day on a keto diet.

Ingredients

• Dried wakame seaweed - 20 grams
• Cucumber - 50 grams, julienned
• Carrot - 30 grams, julienned
• Sesame oil - 1 tablespoon (15 ml)
• Rice vinegar - 1 tablespoon (15 ml)
• Soy sauce - 1 tablespoon (15 ml)
• Sesame seeds - 1 teaspoon (5 grams)
• Green onion - 1 stalk, thinly sliced
• Salt - to taste

Steps

1. Soak the dried wakame seaweed in a bowl of warm water for about 5 minutes until rehydrated, then drain and squeeze out excess water.
2. In a mixing bowl, combine the rehydrated seaweed, julienned cucumber, and julienned carrot.
3. In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, and a pinch of salt to create the dressing.
4. Pour the dressing over the seaweed mixture and toss well to combine.
5. Sprinkle sesame seeds and sliced green onion on top before serving.

Nutrition

• Calories: 120
• Protein: 4 g
• Carbs: 7 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in iodine, promoting healthy thyroid function.
• Low in calories and high in fiber, aiding in weight management.

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