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Seaweed Salad

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Ingredients

½ cup (4 fluid ounces/120 ml) filtered water
½ cup (½ ounce/15 g) wakame seaweed dried, broken into pieces
3 tablespoons apple cider vinegar
3 tablespoons tamari
1 tablespoon sesame oil light
½ teaspoon ginger juice or 1 teaspoon grated fresh ginger
¼ teaspoon liquid stevia
1 to 3 drops hot sauce to taste
½ teaspoon Garlic powder
½ teaspoon Onion powder
2 green onions thinly sliced
2 tablespoons fresh cilantro chopped
1 tablespoon sesame seeds

Nutritional information

15.5g
Fat
7g
Protein
5g
Carbs
3.5g
Fiber
182
calories

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Seaweed Salad

Day 10

Features:
  • Spicy
  • Vegan
  • 10 min
  • Medium

Ingredients

Directions

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Yield: 2 servings

Seaweed is one of the world’s most densely nutritious foods. It is a great source of iodine, which helps relieve fatigue. As an integral part of the Japanese diet, seaweed is thought to play a huge role in the health and longevity of the Japanese people.

Ingredients:

½ cup (4 fluid ounces/120 ml) filtered water

½ cup (½ ounce/15 g) dried wakame seaweed, broken into pieces

3 tablespoons apple cider vinegar

3 tablespoons tamari

1 tablespoon light sesame oil

½ teaspoon ginger juice, or 1 teaspoon grated fresh ginger

¼ teaspoon liquid stevia

1 to 3 drops hot sauce, to taste

½ teaspoon garlic powder

½ teaspoon onion powder

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

1 tablespoon sesame seeds

Directions:

  • Place the water and dried wakame in a bowl and let sit for 5 to 6 minutes to rehydrate.
  • Meanwhile, make the dressing: In a small bowl, mix together the vinegar, tamari, sesame oil, ginger juice, stevia, hot sauce, garlic powder, and onion powder.
  • Drain the wakame well. Add the dressing to the wakame and mix thoroughly. Top with the green onions, cilantro, and sesame seeds. Serve chilled or at room temperature.

Pooja

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