Seaweed Salad

Time

50 min

SErves

2

Calories

143 kcal

Carbs

6g

Protein

6g

Fat

10g

Ingredients

For the seaweed salad

  • 10 g sea spaghetti – (seaweed in long stripes)  soak in cold water for 15 min
  • 300 g cucumbers – cut into strips
  • 100 g edamame, frozen + peeled
  • 100 g mung bean sprouts – rinse with hot water and drain
  • 2 tbsp sesame seeds, white + roasted
  • 2 tbsp chopped basil
  • 2 tbsp chopped cilantro

For the dressing

  • ½ lime squeeze
  • 1 tbsp finely grated ginger
  • 2 tbsp tamari (soy sauce)
  • 2 tbsp yacon syrup
  • 1 tbsp sesame oil, toasted
  • 1 tbsp rice vinegar
  • Crystal salt and pepper from the mill

Instructions

If you are looking for an extraordinary salad, you should definitely try this very aromatic salad with its spicy, fresh dressing. Fast, easy and very tasty.

Step 1

Soak the sea spaghetti in cold water for 15 minutes; pour over a sieve.

Meanwhile, rinse the mung bean sprouts in hot water and drain;

Cut the cucumbers into strips with a vegetable peeler;

squeeze ½ lime ; Grate 1 tsp ginger .

Step 2

Boil a pot of water, add salt and cook the drained sea spaghetti al dente.

Just before the spaghetti is done, add the edamame and cook for 1 minute; pour both over a sieve, rinse in cold water and let drain.

In the meantime , toast 2 tbsp sesame seeds fat-free;

Pluck 2 tbsp basil leaves and 2 tbsp coriander leaves .

Step 3

For the dressing , mix all the ingredients in a salad bowl.

Add the drained sea spaghetti and edamame as well as the cucumber strips, mix well and leave to stand for 15 minutes.

Serve the seaweed salad, garnish with the mung bean sprouts , the basil leaves and the coriander ;

Serve sprinkled with toasted sesame seeds.

Seaweed Salad
© ZDG/nigelcrane

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