japanese-seaweed-salad

Japanese Seaweed Salad

Total time: 15 minutes

Serves 2-3

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

Energy (kcal)

135

Carbs (g)

14.1

Proteins (g)

2.4

Fats (g)

8.8

Fibre (g)

5.4