Heart-Healthy Japanese Cucumber Seaweed Salad
Elevate your side dish game with this Heart-Healthy Japanese Cucumber Seaweed Salad, a refreshing and nutrient-packed recipe that perfectly balances taste and wellness. Featuring tender, rehydrated wakame seaweed and crisp English cucumber slices, this salad is tossed in a light yet flavorful dressing made with rice vinegar, low-sodium soy sauce, sesame oil, and a touch of honey for a hint of sweetness. Toasted sesame seeds and freshly sliced green onions add aromatic depth and crunch, making every bite a delightful experience. Ready in just 15 minutes with no cooking required, this low-sodium, heart-healthy dish is perfect served chilled or at room temperature. Whether enjoyed as a nutritious side or a light main course, this Japanese-inspired salad is a must-try for lovers of clean, vibrant flavors. Keywords: heart-healthy salad, Japanese cucumber seaweed salad, low-sodium recipe, refreshing side dish, quick and easy salad.
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Ingredients
- 1 cup dried wakame seaweed
- 1 large English cucumber
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 tablespoon sesame seeds
- 2 stalks green onions
- 0.5 teaspoon salt
Directions
Step 1
Begin by rehydrating the dried wakame seaweed. Place 1 cup of dried wakame in a bowl and cover it with warm water. Allow it to soak for about 5 minutes or until it becomes tender. Drain and gently squeeze out excess water. Set aside.
Step 2
Wash the English cucumber thoroughly and slice it into thin rounds. You may choose to halve the rounds if the cucumber is particularly large.
Step 3
In a small mixing bowl, prepare the dressing by combining 2 tablespoons of rice vinegar, 1 tablespoon of low-sodium soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of honey. Stir until the honey is fully dissolved.
Step 4
Toast 1 tablespoon of sesame seeds in a pan over medium heat for about 2-3 minutes, until they are lightly golden and fragrant. Be careful not to burn them. Set aside.
Step 5
Finely slice 2 stalks of green onions, discarding the root ends and using both the white and green parts.
Step 6
In a large mixing bowl, combine the rehydrated wakame, sliced cucumbers, and green onions. Pour the dressing over the salad.
Step 7
Gently toss the salad until the ingredients are evenly coated with the dressing. Add 0.5 teaspoon of salt to taste, if needed.
Step 8
Transfer the salad to a serving dish and garnish with the toasted sesame seeds.
Step 9
Serve the salad chilled or at room temperature. Enjoy this refreshing, heart-healthy dish as a side or a light main course.
Nutrition Facts
| Serving size | (656.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 373.2 |
| Total Fat 21.5g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 7.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3869.9mg | 0% |
| Total Carbohydrate 43.4g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 14.0g | |
| Protein 13.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 449.6mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1807.0mg | 0% |
Source of Calories