This tangy seaweed salad is delicious and nutritious! Packed with vitamins and minerals, this recipe is full of Asian-inspired flavors. Miso paste and soy sauce create a savory dressing for crunchy seaweed. Aside from being super tasty, this seaweed salad is easy to make and comes together in under 10 minutes.
Prep: 10 minutesminutes
Total: 10 minutesminutes
Yield:4people
Equipment
Large bowl
Small bowl
Ingredients
4ouncesdried seaweedsee Notes
1tablespoonmiso paste
3tablespoonssoy saucesee Notes
3tablespoonsrice vinegarsee Notes
1teaspoongingergrated
1tablespoonsesame seeds
Instructions
Soak the dried seaweed in cold water for 5 minutes. Drain and rinse the seaweed, then add to a large bowl.
In a small bowl, mix together the miso paste, soy sauce, rice wine vinegar, sesame oil and grated ginger.
Add the soy sauce mixture to the seaweed salad and toss to coat, then sprinkle with sesame seeds.
Notes
Dried Seaweed: I used a combination of dried mekabu seaweed and hijaki seaweed in this salad, though you can use any variety of dried seaweed you'd like.
Make it Paleo: To make this recipe paleo, use coconut aminos instead of soy sauce.
Rice Vinegar: If you don't have rice vinegar, you could use white vinegar instead.
Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving, sesame seeds. Macros may vary slightly depending on the specific brands of ingredients used.To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.