Wakame, a dark green, leafy seaweed is the most common type used for this salad. Mild-tasting arame and hijiki are also good choices. They can be bought at Asian grocery stores.
28 g | dried seaweed (Wakame type) | ||
1 | shallots, finely chopped | 40 g | |
1 1/2 tbsp | wheat-free soy sauce | 23 mL | |
1 tbsp | rice vinegar | 15 mL | |
1 tbsp | mirin (sweet rice wine) | 15 mL | |
1 tbsp | sesame seed oil | 15 mL | |
1 pinch | cayenne pepper | 0.1 g | |
1 tsp | gingerroot, grated | 4 g | |
1/2 tbsp | sesame seeds [optional] | 5 g |
You dont'need much dried seaweed for this recipe. If you are not used to the seaweed's taste and texture, you may want to halve the servings.
If mirin is not available, replace it with white wine and a bit of sugar.
per 1 serving (70 g)
Amount % Daily Value |
Calories 120 |
Fat 7 g 11 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 1360 mg 56 % |
Carbohydrate 14 g 5 % |
Fibre 5 g 20 % |
Sugars 4 g |
Net Carbs 9 g |
Protein 3 g |
Vitamin A 8 % |
Vitamin C 9 % |
Calcium 11 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Fats | 1 ½ |