Thai Seaweed Salad

Thai Seaweed Salad is a refreshing and vibrant dish that combines the umami flavor of seaweed with a tangy dressing and crisp vegetables. Perfect for a light meal or appetizer, this salad is both nutritious and full of flavor.

Ingredients

• Dried seaweed (wakame) - 20 grams
• Cucumber - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Red bell pepper - 1/2, thinly sliced
• Green onion - 2, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Sesame oil - 1 tablespoon
• Rice vinegar - 2 tablespoons
• Soy sauce (kosher) - 1 tablespoon
• Honey - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Soak the dried seaweed in cold water for about 10 minutes or until rehydrated, then drain and squeeze out excess water.
2. In a large bowl, combine the rehydrated seaweed, sliced cucumber, julienned carrot, red bell pepper, chopped green onion, and cilantro.
3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and a pinch of salt until well combined.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Sprinkle sesame seeds on top and serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.

Nutrition

• Calories: 120
• Protein: 4 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from seaweed and vegetables.
• Low in calories and high in fiber, promoting digestive health.

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