Description
This Japanese seaweed salad is tangy, savory, and briny, and makes a delicious side to other traditional Japanese dishes.
Ingredients
Scale
- 15g dried seaweed salad mix
- 1 teaspoon ground sesame seeds (optional)
Dressing:
- 1/2 tablespoon toasted sesame oil
- 1 1/2 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon mirin
- 1 teaspoon sugar
- 1 tablespoon ginger, peeled and grated
Instructions
- Whisk all the ingredients for the dressing in a bowl and set aside.
- Place the dried seaweed I a bowl of cold water and soak for 5-10 minutes (follow the instruction on the package).
- Drain and rinse well under cold water. Drain again and squeeze out excess water from the seaweed using your hands.
- Place the seaweed in in a bowl and pour the dressing on top. Toss well and sprinkle ground sesame seeds on top. Serve on its own or topped with slices of fresh cucumber and tomato.
Notes
Since seaweed gets slimy overtime, this kaisou salad tastes best when eaten fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 71
- Sugar: 3.9g
- Sodium: 407.3mg
- Fat: 4.3g
- Saturated Fat: 0.6g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 6.5g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 0mg
