Assorted Seaweed Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 81.7
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 370.7 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.7 g
- Protein: 2.6 g
View full nutritional breakdown of Assorted Seaweed Salad calories by ingredient
Introduction
Kaisou Salada is a fine example of the traditional Japanese idea of eating; look after your appetite and your health at the same time. Seaweed is a nutritious, alkaline food and rich in fiber. Moreover, it has a minute about of calories! Kaisou Salada is a fine example of the traditional Japanese idea of eating; look after your appetite and your health at the same time. Seaweed is a nutritious, alkaline food and rich in fiber. Moreover, it has a minute about of calories!Number of Servings: 4
Ingredients
-
- 5g / 1/8 oz each of dried wakame, dried arame, and dried hijiki seaweeds
- about 130g / 4 1/2 oz enoki mushrooms
- 2 spring onions (scallions)
- a few ice cubes
- 1/2 cucumber, cut length ways
- 250g / 9oz mixed salad leaves (spinach for me)
For the marinade:
- 4 tbsp rice vinegar
- 1 1/2 tsp toasted sesame oil
- 1 tbsp shoyu
- 1 tbsp second dashi stock
- 1in piece fresh ginger
Directions
1. Soak the wakame for 10 minutes in one bowl and water, and in a separate bowl of water, soak the arame and hijiki for 30 minutes together.
2. Trim the hard end of the enoki stalks, then cut the bunch in half and separate the stems.
3. Cut the spring onions into thin, 1 1/2 in long strips, then soak the strips in cold water with a few ice cubes to make them curl up.
4. Cook the wakame and enoki in boiling water for 2 minutes, then add the arame and hijiki for a few seconds. Immedietly remove from the heat. Drain and sprinkle over the vinegar and salt while still warm. Chill.
5. Mix the dressing ingredients in a bowl. Arrange them ixd salad leaves in a large bowl, with the cucumber on top, then add the seaweed and enoki mixture. Decorate with those curly spring onion strips and serve with the dressing!
Number of Servings: 4
Recipe submitted by SparkPeople user SPECULOOS.
2. Trim the hard end of the enoki stalks, then cut the bunch in half and separate the stems.
3. Cut the spring onions into thin, 1 1/2 in long strips, then soak the strips in cold water with a few ice cubes to make them curl up.
4. Cook the wakame and enoki in boiling water for 2 minutes, then add the arame and hijiki for a few seconds. Immedietly remove from the heat. Drain and sprinkle over the vinegar and salt while still warm. Chill.
5. Mix the dressing ingredients in a bowl. Arrange them ixd salad leaves in a large bowl, with the cucumber on top, then add the seaweed and enoki mixture. Decorate with those curly spring onion strips and serve with the dressing!
Number of Servings: 4
Recipe submitted by SparkPeople user SPECULOOS.