Seaweed Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 ounce dried cut wakame (about 1/2 cup)
  • 1 ounce dried cut hijiki (about 1/2 cup)
  • 3 tablespoons rice vinegar (brown rice or rice wine)
  • 1 tablespoon sesame oil (regular or toasted)
  • 1 tablespoon soy sauce (gluten-free, if necessary)
  • 1 teaspoon sugar
  • 1 tablespoon white sesame seeds
Instructions
  1. Place the wakame and hijiki in a medium bowl. Pour in about 3 to 4 cups water. Let soak about 10 minutes, then drain in a colander or strainer. (It will smell quite strong at this point—don’t worry, it smells better when you add the dressing and at the end tastes better than it smells.)
  2. Meanwhile, in a small bowl combine vinegar, soy sauce, and sugar. Whisk until sugar is dissolved. Stream in sesame oil while whisking.
  3. Add dressing to soaked, drained seaweed and toss, then mix in sesame seeds. Serve immediately. Leftovers keep for a few days in the refrigerator.
Nutrition Information
Serving size: one-fourth of recipe. Calories: 69; Fat: 4g; Saturated fat: 1g; Unsaturated fat: 0g; Carbohydrates: 4g; Sugar: 1g; Fiber: 2g; Protein: 2g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2012/01/24/try-it-you-might-like-it-seaweed-salad/