M’s Sugarless Seaweed Salad Recipe
Written by Michele Vieux
One of my favorite things to order when I go get sushi (besides the sushi, of course) is seaweed salad. It’s been touted for having numerous health benefits since it is loaded with vitamins A and C, as well as minerals like calcium and iodine, which is something that is lacking from many American diets. This is probably because many of us have switched from boring, iodized salt to fancy-pants varieties like pink sea salt or gray salt to cook.
The problem with most seaweed salads that I’ve come across is that, in addition to all the great nutrients, they also contain sugar and sometimes, artificial sugar like Sucralose or other chemicals us health-conscious folks are trying to avoid. That’s why I came up with this recipe, which utilizes the sweetness of coconut vinegar and coconut aminos so that sugar isn’t needed.
Make a big batch of this on meal prep day to last you throughout the week. It travels easily and keeps for up to a week in your fridge. I hope you enjoy it as much as I do!
M’s Sugarless Seaweed Salad Recipe
Ingredients
16 oz. wakame seaweed, fresh or frozen
2 tablespoons coconut vinegar
2 tablespoons sesame oil
2 tablespoons coconut aminos
2 tablespoons scallions, chopped
2 cloves garlic, minced
2 inches fresh ginger, minced
Salt, to taste
Red pepper flakes, to taste
Directions
Rinse seaweed and squeeze out water. While it is squeezed together, slice it thinly and put it into a mixing bowl. Combine the remainder of the ingredients (except for the scallions and sesame seeds) in a food processor to make the dressing. Blend until smooth and the garlic and ginger are finely minced. Thinly slice the scallions. Toss all ingredients together and let sit for one hour before serving. Enjoy!