Description
A refreshing and nutritious seaweed salad dressed with a flavorful miso dressing.
Ingredients
Scale
- 1 cup dried seaweed
- 1/4 cup rice vinegar
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon grated ginger
- 1 tablespoon sesame seeds
- 1 green onion, sliced
Instructions
- Soak the dried seaweed in water for about 10-15 minutes until it expands and softens.
- In a bowl, whisk together the rice vinegar, miso paste, soy sauce, sesame oil, sugar, and grated ginger to make the dressing.
- Drain the seaweed and squeeze out excess water.
- In a large bowl, combine the seaweed, dressing, sesame seeds, and sliced green onion.
- Toss well to coat the seaweed with the dressing.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- Adjust the amount of miso paste according to your taste preference.
- For added crunch, consider adding sliced cucumbers or radishes.
- This salad can be served as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 1g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Seaweed Salad, Miso Dressing, Japanese Salad, Vegan Salad