Soy-Free Refreshing Seaweed Salad

Experience the vibrant flavors of this Soy-Free Refreshing Seaweed Salad, a healthy and allergen-friendly twist on the traditional seaweed salad. Packed with nutrient-rich dried seaweed, crisp cucumber, crunchy carrots, and sweet red bell pepper, this recipe is as colorful as it is delicious. The zesty dressing, made with rice vinegar, toasted sesame oil, lemon juice, maple syrup, and fresh ginger, adds a tangy-sweet balance that perfectly complements the fresh, oceanic taste of the seaweed. Topped with nutty sesame seeds and aromatic scallions, this salad is light, refreshing, and ready in just 25 minutes. Ideal for a quick appetizer, side dish, or light lunch, this soy-free salad is a flavorful way to enjoy healthy plant-based ingredients while accommodating dietary restrictions. Serve it chilled or at room temperature for maximum enjoyment!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Dried seaweed (wakame or mixed sea vegetables)
• 1 small Cucumber, thinly sliced
• 1 medium Carrot, julienned
• 0.5 medium Red bell pepper, thinly sliced
• 3 tablespoons Rice vinegar
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Lemon juice
• 1 tablespoon Maple syrup
• 1 teaspoon Fresh ginger, grated
• 1 tablespoon Sesame seeds
• 2 stalks Scallions, thinly sliced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by rehydrating the dried seaweed. Place it in a large bowl and cover with hot water. Let it soak for about 10 minutes, or until soft and plump. Drain and rinse under cold water, then squeeze out any excess moisture. Chop the rehydrated seaweed into bite-sized pieces if necessary.

Step 2

In a large mixing bowl, combine the rehydrated seaweed, thinly sliced cucumber, julienned carrot, and sliced red bell pepper.

Step 3

In a small bowl, whisk together the rice vinegar, toasted sesame oil, lemon juice, maple syrup, and grated fresh ginger to create the dressing.

Step 4

Pour the dressing over the seaweed and vegetable mixture, and toss well to combine all the ingredients evenly.

Step 5

Sprinkle the salad with sesame seeds and thinly sliced scallions.

Step 6

Season the salad with salt and black pepper to taste, and give it one final toss.

Step 7

Transfer the salad to a serving dish and let it sit for a few minutes to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(718.4g)

Amount per serving	% Daily Value*
Calories	443.0

Total Fat 22.3g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 3364.0mg	0%
Total Carbohydrate 65.8g	0%
Dietary Fiber 19.0g	0%
Total Sugars 26.4g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 961.1mg	0%
Iron 14.7mg	0%
Potassium 2053.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 13.1%

Carbs: 49.3%