Ingredients
Scale
- 1 cup dried wakame seaweed (or 2 cups fresh)
- 1/2 cup julienned cucumber
- 1/4 cup sliced radishes
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 tablespoon toasted sesame seeds
- Optional: thinly sliced scallions and seaweed flakes for garnish
Instructions
- Soak the dried wakame in cold water for about 10 minutes until it expands and becomes tender. Drain well and chop into bite-sized pieces.
- In a large mixing bowl, combine the prepared seaweed, julienned cucumber, and sliced radishes.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey until smooth.
- Pour the dressing over the seaweed mixture and toss gently to coat all ingredients evenly.
- Sprinkle toasted sesame seeds over the top and garnish with scallions or additional seaweed flakes if desired.
- Serve immediately for the freshest taste or chill for 15-20 minutes to enhance flavors.
Notes
- Ensure the dried wakame is fully rehydrated for the best texture and flavor.
- You can customize the salad by adding sliced avocado or shredded carrots for extra texture and color.
- For a tangier dressing, increase the rice vinegar slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Seafood-inspired
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 80 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg