Prepackaged or restaurant variety seaweed salads are often drenched in unhealthy oils, sugar and even dye! Luckily, it is easy to make at home. Seaweed is a fantastic source of dietary iodine, antioxidants and a broad range of vitamins. Enjoy this seaweed salad as a snack or an appetizer.
Paleo Seaweed and Cucumber Salad
Serves 4
1⁄2 cup (40 g) wakame flakes (seaweed) (find it here)
3 tablespoons (45 ml) rice vinegar (find organic rice vinegar here)
2 tablespoons (30 ml) Tamari (or coconut aminos) (find tamari here and coconut aminos here)
1 tablespoons (15 ml) toasted sesame oil (find organic toasted sesame oil here)
1 teaspoon honey (find raw honey here)
pinch of red pepper flakes
1 teaspoon grated ginger
1⁄2 teaspoon minced garlic
2 teaspoons (10 g) sesame seeds, toasted
1 tablespoon (15 ml) lime juice
1 cup (90 g) thinly sliced Persian cucumbers
- Cover the seaweed with filtered water and soak for 10 minutes, drain, rinse and squeeze.
- Add the cucumbers to your seaweed. In a small bowl combine the tamari (or coconut aminos), sesame oil, honey, red pepper flakes, ginger, garlic, lime juice and rice vinegar. Pour over seaweed and cucumber. Make sure it is well coated with the dressing. Garnish with sesame seeds and serve.
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