Seaweed Salad
Recipe: #14335
September 22, 2014
Categories: Salads, Vegetable Salad, Japanese, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Super fresh seaweed salad."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (171.9 g)
- Calories 225
- Total Fat - 15.7 g
- Saturated Fat - 2.4 g
- Cholesterol - 0 mg
- Sodium - 678.6 mg
- Total Carbohydrate - 19.3 g
- Dietary Fiber - 3.1 g
- Sugars - 3.4 g
- Protein - 5.7 g
- Calcium - 354.8 mg
- Iron - 6.5 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak the dried kelp over night.Then cut the kelp into 2 inches long shreds.
Step 2
Heat up some water in wok and then cook the shredded kelp around 5 minutes. Then move out and wait it to cool down naturally. Refrigerate.
Step 3
In a small bowl add sesame oil, sugar, vinegar, soy sauce and the garlic cloves whole. Mix well.
Step 4
Pour the sauce onto the salad and garnish with green onion, cilantro,chili peppers and sesame seeds.
Step 5
Let the flavor blend and remove garlic before serving.
Tips
No special items needed.
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