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||soy sauce, low-sodium||23 mL|
|1 tbsp||rice vinegar||15 mL|
|1 tbsp||mirin (sweet rice wine)||15 mL|
|1 tbsp||sesame seed oil||15 mL|
|1 tsp||gingerroot, grated||4 g|
|1/2 tbsp||sesame seeds [optional]||5 g|
Before you start
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.
- Rinse the seaweed then put it in a bowl and soak it in at least 5 times its volume of water. Let rest about 10 min, until re-hydrated and tender.
- Meanwhile, combine the remaining ingredients in a salad bowl, except the sesame seeds.
- Drain and gently squeeze the seaweed to remove excess water. Chop or cut up, using scissors, then add to the salad bowl.
- Toss, taste and add more seasoning if necessary. Garnish with the optional sesame seeds then serve.
If mirin is not available, replace it with white wine and a bit of sugar.
Nutrition Facts Table
per 1 serving (70g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Calcium, Iron, Magnesium, Manganese, Omega-6, Phosphorus, Vitamin A
- Good source of :