1.7 oz dried wakame seaweed
3 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
1 tbsp mirin
1 tsp sugar
1 tsp ginger, grated
½ tsp garlic, grated
1 tbsp sesame oil, toasted
¼ tsp red pepper flakes
1 baby cucumber, skin-on, very thinly sliced
½ tsp white sesame seeds, toasted
½ tsp black sesame seeds
Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated.
While seaweed is soaking, prepare the dressing. In another medium-sized bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
When the seaweed is rehydrated, strain the seaweed in a colander and rinse thoroughly. Make sure to remove as much moisture as possible, squeezing the seaweed if necessary.
Add the seaweed, sliced cucumber, and sesame seeds to the bowl of dressing and toss well to coat.
Cover and chill in the refrigerator for 30 minutes to 1 hour.
When ready to serve, garnish with extra sesame seeds. Enjoy!
Sugar: 2g
:
Calcium: 6mg
Calories: 51kcal
Carbohydrates: 4g
Fat: 4g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 2g
Potassium: 29mg
Protein: 1g
Saturated Fat: 1g
Sodium: 435mg
Vitamin A: 37IU
Vitamin C: 1mg
