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Ginger Seaweed Salad is a fresh, Asian-inspired dish.

This recipe is part of The Blue Whale dinner menu.

We’re using roasted seaweed snack in this salad because it is easy to find, adds a nice roasted umami flavor, and the thin texture is so interesting. The dressing includes fresh ginger to pack a flavor punch and bring something extra to each of the veggies.

Yield: serves 4

Ginger Seaweed Salad

Cook Time: 10 minutes

Total Time: 10 minutes

A fresh and flavorful veggie salad.

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Ingredients

• 1 tablespoon minced ginger
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon maple syrup
• 1 12-ounce package shelled edamame
• 2 carrots, peeled and sliced into matchsticks
• 2 persian cucumbers, sliced into coins
• 1 package roasted seaweed snack
• sesame seeds

Instructions

1. In a mixing bowl, whisk together the ginger, rice vinegar, soy sauce, and maple syrup.
2. Add the edamame, carrots, and cucumbers and toss to coat.
3. Crumble the roasted seaweed snack and sprinkle on top of the salad along with sesame seeds.