Chicken Inasal with Quinoa Salad.jpeg

Japanese Seaweed Salad

Frame (7).png

Total time: 15 minutes

Frame (7).png

Serves 2-3

Vector (8).png

5.4 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

15g - Algae, "Wakame", dried


15g - Algae, "Hijiki", dried


1 tb - Sauce, soy, reduced salt


1 tb - Mirin


1 tb - Sugar, brown


8g - Seeds, sesame seeds, whole, roasted and   toasted


1 tb - Oil, sesame


1 tsp - Vinegar, rice


1 tb - Ginger root, raw, juiced


10g - Peppers, hot chili, red, finely chopped


1 pinch - Salt, sea

UTENSILS

Mixing bowl, Chopping board, Knife

INSTRUCTIONS

1. Place the dried seaweed in a bowl with warm water, cover and let it soak for about 10 mins.


2. Drain the seaweeds and rinse them thoroughly. Drain and cut it into bite-size pieces. Set aside.


3. Combine reduced salt soy sauce, mirin, brown sugar, roasted sesame seed, sesame oil, rice vinegar, ginger juice, and red chilli in a bowl. Stir well until sugar dissolves and season with a pinch of salt.


4. Add the rehydrated seaweed to the bowl with the dressing, toss to coat evenly. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 100g

Frame (8).png

Energy (kcal)

135

Group 1629.png

Carbs (g)

14.1

Frame (9).png

Proteins (g)

2.4

Group 1630.png

Fats (g)

8.8

Vector (8).png

Fibre (g)

5.4