Wakame Seaweed Salad
An Anti-Inflammatory Seaweed Salad with no refined sugar or excessive salt! A healthier twist on traditional seaweed salad, made with nutritious, safe seaweed and a vibrant, tangy dressing.
Servings: 4 servings
Calories: 146kcal
Ingredients
- ⅓ cup dried wakame seaweed
- ¾ cup glass noodles (mung bean or sweet potato) or konjac noodles
- 3 tablespoons fresh lime juice
- 1 red chili pepper minced
- 1 tablespoon coconut aminos or tamari, or soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 1 tablespoon date syrup or maple syrup
- 1 tablespoon mellow miso (white miso) dissolved in 1 ½ tablespoons water
- 1 large garlic clove pressed or grated
- 1 tablespoon sesame seeds
- 1 teaspoon toasted sesame oil optional
Instructions
- Soak or cook the noodles according to the directions. Drain and chop into the desired size. Set aside.
- Soak the seaweed in hot water for 5 to 7 minutes or until just tender. Drain and rinse it well. Squeeze out the excess water and chop it into about 2-inch pieces. Set aside.
- Make the dressing: Mix the lime juice, red chili pepper, coconut aminos, rice vinegar, date syrup, dissolved miso, garlic, sesame seeds, and toasted sesame oil (if using) in a medium bowl. Add water as needed until the desired flavor.
- Combine: Transfer the noodles, seaweed, and dressing to a large bowl. Toss well to incorporate the dressing into the noodles and seaweed.
Notes
- Do not overcook the noodles or seaweed. They should be slightly al dente.
- Substitute wakame with nori, dulse, or arame (in moderation) as needed. See FAQs in the blog post.
Nutrition
Calories: 146kcal | Carbohydrates: 30g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 187mg | Potassium: 76mg | Fiber: 1g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 18mg | Calcium: 39mg | Iron: 1mg
