Seaweed Salad

Seaweed salad is an odd food that everyone should incorporate into their diet. If you can get over that slightly slimy and crunchy texture then you are in for an array of awesome health benefits! Seaweed is a marine algae that is rich in vitamin A, C, E, K, and B. Seaweed also might help in the reduction of fat absorption and may reduce the risk of breast cancer.

seaweed salad, seaweed salad recipe, cooking light, healthy cooking, caroline culwell, the life eclectic

People often complain that seaweed salad tastes, well… a little fishy. That’s why this recipe is great for someone who is new to seaweed salad because it has a few extra veggies and some pickled ginger root which really give it a fresher and lighter taste.

seaweed salad, seaweed salad recipe, cooking light, healthy cooking, caroline culwell, the life eclectic

This recipe takes very little time to prepare and lasts about a week in the fridge due to the vinegar that acts as a preservative. The dried wakame seaweed can be bought at Central Market in little packages. It only needs about 6 minutes of soaking in water to return it to its original tender state. The dressing is a simple combination of soy sauce, rice vinegar, sesame oil, and sugar.

seaweed salad, seaweed salad recipe, cooking light, healthy cooking, caroline culwell, the life eclectic

I mixed the wet seaweed, cucumbers, carrots, and pickled ginger root in a bowl then I drizzled the mixed dressing over the top and tossed the salad well. I topped the salad with sesame seeds which add a nice toasted taste to the whole mixture!

seaweed salad, seaweed salad recipe, cooking light, healthy cooking, caroline culwell, the life eclectic

This recipe makes one large salad or two side salads! It pairs great with fresh spring rolls or sushi rolls!

Ingredients
-1/3 cup dried wakame seaweed
-5 baby carrots (sliced)
-8 cucumber slices (halved)
-1 0z. pickled ginger root (chopped)
-2 tsp sesame seeds
-2 tsp less sodium soy sauce
-2 tsp rice vinegar
-2 tsp sesame oil
-1 tsp sugar

Directions
In a bowl place 1/3 cup dried seaweed and fill with cold water. Let the seaweed soak for 6 minutes, then drain well. On a cutting board chop carrots, cucumbers, and pickled ginger root. Add all the chopped ingredients to the seaweed. In a separate bowl, combine soy sauce, rice vinegar, sesame oil, and sugar. Mix well then toss evenly into the seaweed and vegetable mixture. Sprinkle with sesame seeds and mix well. Serve on a plate, grab some chopsticks, and enjoy!

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