The fresh, bright flavor of this salad is a great way to introduce newbies to the wonders of seaweed. We suggest using a popular Southeast Asian combination of mint, basil and cilantro in the salad, but even using two of these varieties will give the salad complex flavor.
- 1 ounce wakame seaweed or other tender seaweed
- 2 tablespoons rice vinegar
- 1 shallot finely chopped
- 1 Thai chile seeded and finely chopped
- 2 teaspoons finely chopped fresh ginger
- 2 teaspoons coconut aminos
- 1/2 cup sliced fresh mint leaves
- 1/2 cup sliced fresh basil leaves
- 1/2 cup chopped fresh cilantro
Place seaweed into a large bowl. Add cold water to cover and let soak until tender, about 10 minutes. Drain well, pressing down to extract as much water as possible and pat dry.
Combine vinegar, shallot, chile, ginger and coconut aminos in a large bowl. Add seaweed, mint, basil and cilantro, and toss to coat.
Per serving: 15 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 3g carbohydrates (1g dietary fiber, 0g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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