Japanese Seaweed Salad (Wakame)

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 10 minutes

Składniki

50 grams (1.7 ounces) dried wakame seaweed

3 tablespoons reduced-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon mirin

1 teaspoon sugar

1 teaspoon grated ginger

½ teaspoon grated garlic

 1 tablespoon toasted sesame oil

¼ teaspoon red pepper flakes

1 baby cucumber (skin on), very thinly sliced

½ teaspoon toasted white sesame seeds

½ teaspoon black sesame seeds

Wskazówki

Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated.

While seaweed is soaking, prepare the dressing: In another medium-sized bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes. Set aside.

When the seaweed is rehydrated, strain the seaweed in a colander and rinse thoroughly. Make sure to remove as much moisture as possible, squeezing the seaweed if necessary.

Add the seaweed, sliced cucumber, and sesame seeds to the bowl of dressing and toss well to coat.

Cover and chill in the refrigerator for 30 minutes to 1 hour.

When ready to serve, garnish with extra sesame seeds.Â

Wartości Odżywcze

• Kalorie: 62
• Tłuszcz Całkowity: 3.7 g
• Tłuszcz Nasycony: 0.5 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 515.4 mg
• Węglowodany Całkowite: 5.8 g
• Błonnik Pokarmowy: 0.4 g
• Cukry Całkowite: 3.3 g
• Białko: 1.6 g