Seaweed Salad
Seaweed salad, made with Korean dried seaweed, is an easy-to-make, light, and flavorful side dish that’s as healthy as it is delicious. With its fresh taste and unique umami punch, this Korean favorite pairs perfectly with any meal, adding a nutritious twist to your table.
Servings: 4 people
Ingredients
- 1 oz (30g) dried seaweed miyeok
- 1 small Korean cucumber thinly sliced
- 1/4 red onion thinly sliced
- 1 teaspoon white sesame seeds
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- salt to taste
Instructions
- Heat a pot of water and bring it to a boil. Boil the dried seaweed for about 3 minutes, or until it becomes soft. Drain the water and squeeze out any excess moisture from the seaweed. Set aside and let it cool.
- Cut the seaweed into bite-size pieces.
- Combine all the seasonings and ingredients with the seaweed and toss well. Chill in the fridge and serve cold.
Notes
- You can find dried Korean seaweed at many Asian grocery stores in the U.S., especially those with Korean ingredients. Just head to the seaweed section, or check out online places like Amazon or HMart for a convenient option!
- Make sure to boil the dried miyeok in hot water for about 3 minutes until it becomes soft. Keep an eye on it, as over-boiling can make it too mushy!
- After you boil the miyeok, don’t forget to drain it and give it a gentle squeeze to get rid of any extra water. This keeps your salad from getting too soggy and helps all those tasty seasonings really stand out!
- Chilling the seaweed salad in the fridge for at least 30 minutes allows the flavors to meld together, making it even tastier.
Nutrition
Serving: 4people | Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 109mg | Fiber: 1g | Sugar: 1g