Vibrant Japanese Seaweed Salad with Ginger Dressing

Allergens

Seaweed, Soy (from vinegar)

Ingredients

• 4 cups mixed seaweed (wakame, nori, arame)
• 1/2 cup cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, thinly sliced
• 2 tablespoons sesame seeds, toasted
• 1 teaspoon grated ginger
• 2 tablespoons rice vinegar
• 1 teaspoon honey (or maple syrup for a vegan option)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine seaweed, cucumber, cherry tomatoes, and red bell pepper.
2. In a separate small bowl, whisk together ginger, rice vinegar, honey, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle with sesame seeds before serving.

Chef’s Insight

This vibrant Japanese seaweed salad is not only a tasty treat but also provides essential nutrients for overall well-being.

Notes

This seaweed salad is a delicious and healthy addition to your Paleo lifestyle.