Seaweed Salad Recipe
Monica Reinagel, MS, LD/N, CNS
Nutrition Diva Recipe: Seaweed Salad
1/2 cup dried wakame, hijiki, or a combination of both
1/2 seedless cucumber, cut in matchsticks (about 1 cup)
3 tablespoons seasoned rice vinegar
2 tablespoons toasted sesame oil or walnut oil
1 tablespoon low sodium soy sauce
1 teaspoon finely grated ginger
1 tablespoon hulled sesame seeds (optional)
Cracked red pepper flakes (optional)
1. Rehydrate the seaweed in cool water until tender. (Wakame takes only 5 minutes, hijiki requires about 30). When softened, squeeze seaweed gently to remove excess liquid, and chop (if needed) to bite sized pieces. You should have about 1 1/2 cups of rehydrated seaweed.
2. Divide cucumber among 4 salad plates or bowls. Then, divide seaweed and arrange atop cucumber.
3. Whisk vinegar, oil, soy sauce, and ginger until blended. Drizzle dressing over salads and sprinkle each with sesame seeds and cracked red pepper, if desired.
Seaweed Salad image courtesy of Shutterstock
About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.