- 15
minPrep Time - 0
minCook Time - 15
minReady in -
perYield - 120
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Salad
- Allergens:soy,sesame
- Seasons:summer,spring
- Cuisines:
- Courses:lunch,dinner,snacks
Recipe Description
This Classic Vegan Wakame Salad presents a harmonious blend of textures and flavors, making it a standout dish in any culinary setting. The salad features wakame, a type of seaweed that’s not only praised for its unique taste but also for its health benefits, including high levels of minerals, vitamins, and antioxidants. By rehydrating the wakame and combining it with ingredients like cucumber, carrot, and a tangy-sweet dressing of rice vinegar, soy sauce, sesame oil, and maple syrup, this recipe offers a refreshing and nutritious option for those looking to infuse their diet with the essence of Japanese cuisine. The inclusion of sesame seeds adds a subtle crunch that complements the soft seaweed and crisp vegetables, creating a multi-dimensional dining experience. This salad is perfect as a standalone meal or as an accompaniment to a larger feast, embodying the essence of vegan cooking by using plant-based ingredients to achieve a depth of flavor that appeals to a wide range of palates.
Ingredients
- 1 cucumber, thinly sliced
- 1 medium carrot, julienned
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- 1 tablespoon sesame seeds
Steps:
- Rehydrate the wakame in warm water for about 10 minutes, then drain and squeeze out excess water.
- In a large bowl, combine the rehydrated wakame, cucumber, and carrot.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and maple syrup.
- Pour the dressing over the salad and toss to combine.
- Sprinkle sesame seeds over the top before serving.
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