Rejuvenating Japanese Seaweed Salad

Allergens

None

Ingredients

• 1 cup nori, thinly sliced
• 1 cup wakame, fresh or dried
• 1 cucumber, julienned
• 1 carrot, julienned
• 2 tbsp rice vinegar
• 1 tsp sugar
• Salt to taste

Instructions

1. Soak the wakame in cold water for about 5 minutes, then drain and set aside.
2. In a small bowl, combine the rice vinegar, sugar, and a pinch of salt. Stir until the sugar dissolves.
3. In a large mixing bowl, combine the soaked wakame, nori, cucumber, and carrot.
4. Pour the vinegar mixture over the salad ingredients and toss gently to combine.
5. Adjust seasoning with salt if needed. Serve immediately or refrigerate for later.

Chef’s Insight

This seaweed salad is not only delicious but also packed with essential nutrients like iodine, vitamin B12, and iron.

Notes

Seaweeds are a great source of essential nutrients and have been consumed in Japanese cuisine for centuries.