Wakame Seaweed Salad with Sesame and Rice Vinegar
Inspired by techniques from Serious Eats.
Dried wakame soaks for a few minutes into silky, deep-green ribbons, then gets a light dressing of rice vinegar, toasted sesame oil, salt and a pinch of sugar. A scattering of toasted sesame seeds finishes a cool, tangy side that is ready in about 20 minutes.
Always check the labels of the products you use.
Method
- 1
Soak the seaweed. Put the wakame in a large bowl of cold water and leave it for 10-15 min, until it is soft and supple. Lift it out a handful at a time and squeeze out as much water as you can.
- 2
Chop. Lay the seaweed on a chopping board and cut it into rough 1.3 cm strips.
- 3
Dress. Toss the seaweed in a medium bowl with the rice vinegar, sesame oil, salt and sugar. Taste and add a little more vinegar if you like it tangier.
- 4
Serve. Scatter over the sesame seeds and serve cold or at room temperature.
Storage
Keep leftovers covered in the fridge for up to 4 days.
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- chef's knife
- chopping board
- medium bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 47 kcal |
| Protein | 1.4 g |
| Carbohydrate | 4.1 g |
| of which sugars | 0.5 g |
| of which free sugars | 0.2 g |
| Fat | 3.2 g |
| of which saturates | 0.5 g |
| Fibre | 0.4 g |
| Salt | 1.18 g |
Protein per 100 kcal
3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
