Seaweed salad with cucumber, carrots and cabbage
Enjoy a refreshing and healthy Seaweed Salad featuring crisp cucumber, vibrant carrots, and crunchy cabbage, tossed in a tangy vinegar and sesame oil dressing, sweetened with a touch of honey and perfectly seasoned with salt. This delicious and nutritious dish is perfect for a light lunch or a flavorful side.
- 01 Apr 2024
- Cook time 0 min
- Prep time 5 min
- 6 Servings
- 8 Ingredients
Seaweed salad with cucumber, carrots, and cabbage is a refreshing and nutritious dish that's perfect for a light meal or as a side dish. This recipe combines the crunchiness of fresh vegetables with the unique texture of seaweed, all brought together by a tangy and slightly sweet dressing. It's quick to prepare and can be easily adjusted to suit your taste preferences. Let's dive into the steps to create this delicious and healthy salad.
Ingredients:
Instructions:
- Place 1 cup of dried seaweed in a large bowl and cover it with cold water.
- Let it soak for about 10-15 minutes or according to the package instructions, until it becomes tender and expands.
- Drain the seaweed and gently squeeze out any excess water. Set aside.
- Thinly slice 1.50 cups of cucumber and place them in a large salad bowl.
- Julienne 1.50 cups of carrots (about 180g) and add them to the bowl.
- Finely shred 1/2 cup of cabbage (44g) and mix it with the cucumber and carrots.
- In a small bowl, combine 3 tablespoons of vinegar, 2 tablespoons of sesame oil, 1 tablespoon of honey, and 1/2 teaspoon of salt.
- Whisk the ingredients together until the honey is fully dissolved and the dressing is well combined.
- Add the rehydrated seaweed to the bowl with the prepared vegetables.
- Pour the dressing over the salad.
- Gently toss all the ingredients together ensuring that the vegetables and seaweed are evenly coated with the dressing.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Optionally, sprinkle some sesame seeds or chopped green onions on top for extra flavor and texture.
- Serve the seaweed salad chilled as a refreshing appetizer or side dish.
Tips:
- Adjust the amount of vinegar, honey, and sesame oil in the dressing to suit your taste preferences—balance is key!
- If using dried seaweed, rehydrate it by soaking in water for about 10 minutes before adding to the salad.
- For extra crunch, you can add sliced bell peppers or radishes.
- To enhance the flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving.
- Sprinkle some toasted sesame seeds or chopped green onions on top for added texture and flavor.
- Use a mandoline slicer for even and thin vegetable slices.
There you have it—a delightful seaweed salad with cucumber, carrots, and cabbage that's both nutritious and flavorful. This dish is versatile and can complement a variety of meals, from sushi to grilled meats. Feel free to experiment with additional ingredients or adjust the dressing to suit your palate. Enjoy your homemade seaweed salad!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 80kcal | 3% |
| Protein | |
| Protein 0.78g | 1% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 1.35g | 4% |
| Sugar 5g | 5% |
| Fat | |
| Fat 4.72g | 6% |
| Saturated 0.70g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 7mg | 1% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.41mg | 3% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 24ug | 19% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 24mg | 2% |
| Potassium, K 170mg | 5% |
| Selenium, Se 0.26ug | 0% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 0.31mg | 3% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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