Seaweed salad with kale and cucumber
Try this refreshing seaweed salad with a blend of nutritious kale and crisp cucumber. Perfect harmony of flavors and textures in every bite!
Ingredients:
- 1/60g dried wakame seaweed, cut or uncut (available in most health/specialty food stores and for sure your local Japanese market)
- 1 small cucumber, julienned
- 1 cup kale sliced into ribbons
- sesame seeds, for sprinkling
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons soy sauce
- 1 small clove garlic, minced
- 1/2 teaspoon fresh, minced ginger
- 1 tablespoon sesame oil
- 1/2 teaspoon sugar
Instructions:
- Soak the seaweed in warm water until it becomes soft, which usually takes about 5 minutes. If the seaweed is uncut, you can slice it into thin strips. Place the seaweed on a paper towel to remove excess water by squeezing or patting it.
- Mix the dressing ingredients until the sugar dissolves. Combine the dressing with the seaweed, cucumber, and kale slices. Sprinkle some sesame seeds on top.
- Although delicious by itself, this salad can also serve as a versatile base for various additions such as tofu cubes, green apples, and shredded carrots.
Summary:
- Calories: 188 kcal
- Fat: 14 g
- Protein: 5 g
- Carbs: 12 g
- Potassium: 503 mg
- Magnesium: 49 mg