Low Sodium Wakame Seaweed Salad
Dive into the refreshing and nutrient-rich world of this Low Sodium Wakame Seaweed Salad, a light and flavorful dish perfect for health-conscious eaters. Featuring tender rehydrated wakame seaweed, crisp cucumber slices, and a tangy umami-packed dressing made with low-sodium soy sauce (or coconut aminos), toasted sesame oil, and a touch of honey or maple syrup, this recipe strikes the perfect balance between taste and wellness. Freshly grated ginger adds a zingy warmth, while sesame seeds and scallions bring depth and texture to every bite. Ready in just 15 minutes with no cooking required, this low-sodium salad is ideal as a refreshing side, appetizer, or even a standalone dish. Packed with vitamins, minerals, and antioxidants, it’s a healthy, gluten-free option that you can prepare ahead for a cool, satisfying treat.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup dried wakame seaweed
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce (or coconut aminos for lower sodium or gluten-free)
- 1 teaspoon toasted sesame oil
- 2 teaspoons honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds
- 2 tablespoons scallions, thinly sliced
- 0.5 cup cucumber, thinly sliced or julienned
- 0.25 teaspoon red pepper flakes (optional, for heat)
Directions
Step 1
In a large bowl, soak the dried wakame seaweed in cold water for 5-10 minutes, or until rehydrated and tender. The seaweed will expand significantly, so ensure the bowl is large enough.
Step 2
Drain the wakame and gently squeeze out the excess water. Chop the rehydrated seaweed into bite-sized pieces if it is not already pre-cut.
Step 3
In a small bowl, whisk together the rice vinegar, low-sodium soy sauce (or coconut aminos), toasted sesame oil, honey or maple syrup, and grated ginger to make a flavorful but low-sodium dressing.
Step 4
In a mixing bowl, combine the chopped wakame, sesame seeds, scallions, cucumber, and optional red pepper flakes.
Step 5
Drizzle the dressing over the seaweed mixture and toss gently until everything is well coated.
Step 6
Refrigerate the salad for 10-15 minutes to allow the flavors to meld. This step is optional but enhances the overall taste.
Step 7
Serve the wakame seaweed salad chilled or at room temperature as a refreshing side dish or appetizer.
Nutrition Facts
| Serving size | (456.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 281.3 |
| Total Fat 12.4g | 0% |
| Saturated Fat 1.4g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2684.3mg | 0% |
| Total Carbohydrate 41.8g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 16.5g | |
| Protein 11.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 414.4mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 1564.1mg | 0% |
Source of Calories