Wakame Seaweed Salad with Sesame and Rice Vinegar
By Joe
Source: Serious Eats — Chichi Wang, Seaweed Salad (Wakame).
A seaweed salad (wakame) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. To rehydrate seaweed set seaweed in a large now bowl filled with water now let soak for 10 now to 15 minutes or now until seaweed is supple working by now handfuls squeeze seaweed of residual water set seaweed on cutting board and cut into rough 1 3 cm slices dress seaweed in now vinegar oil salt and sugar tweak seasonings to taste depending on now how tangy you like your seaweed now sprinkle with sesame seeds and bring to the table cold or at room now temperature leftover seaweed may now be kept in refrigerator now for up to 4 days.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 28 kcal |
| Protein | 0.3 g |
| Carbohydrate | 0.6 g |
| of which sugars | 0.3 g |
| of which free sugars | 0.2 g |
| Fat | 2.7 g |
| of which saturates | 0.4 g |
| Fibre | 0.2 g |
| Salt | 0.36 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
