Ingredients
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1 cup dried mixed Japanese seaweed (wakame, hijiki, agar, or kaiso blend) dried mixed japanese seaweed1 cup dried mixed Japanese seaweed (wakame, hijiki, agar, or kaiso blend)
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1 small cucumber, julienned cucumber1 small cucumber, julienned
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1 small carrot, julienned carrot1 small carrot, julienned
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1/2 red bell pepper, thinly sliced red bell pepper1/2 red bell pepper, thinly sliced
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2 radishes, thinly sliced radishes2 radishes, thinly sliced
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2 tablespoons shelled edamame (optional for extra protein) shelled edamame2 tablespoons shelled edamame (optional for extra protein)
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2 tablespoons thinly sliced green onion green onion2 tablespoons thinly sliced green onion
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1 tablespoon toasted sesame seeds toasted sesame seeds1 tablespoon toasted sesame seeds
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1 sheet nori, cut into thin strips (for garnish) nori1 sheet nori, cut into thin strips (for garnish)
Directions
Soak seaweed, prep vegetables, mix dressing, toss everything together, garnish, and serve. For a soy-free version, substitute coconut aminos for tamari and omit edamame. Yuzu juice can be replaced with lemon juice if unavailable. Adjust vegetables seasonally for variety.
Steps
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1
Done
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Place the dried seaweed in a large bowl and cover with plenty of cold water. Let it soak for 10 minutes, then drain and squeeze out excess water. Chop any large pieces if needed. |
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2
Done
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While the seaweed is soaking, prepare all vegetables: julienne the cucumber and carrot, thinly slice the red bell pepper and radishes, and slice the green onion. |
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3
Done
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In a small bowl, whisk together the yuzu or lemon juice, rice vinegar, tamari, grated ginger, maple syrup, and water to make the dressing. |
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4
Done
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In a large serving bowl, combine the rehydrated seaweed, cucumber, carrot, bell pepper, radishes, edamame, and green onion. |
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5
Done
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Pour the dressing over the salad and toss well to combine. |
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6
Done
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Sprinkle with toasted sesame seeds and garnish with nori strips. |
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7
Done
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Serve immediately for the freshest flavor and crunch. |
