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.
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
- In a mixing bowl, whisk together the ginger, rice vinegar, soy sauce, and maple syrup.
- Add the edamame, carrots, and cucumbers and toss to coat.
- Crumble the roasted seaweed snack and sprinkle on top of the salad along with sesame seeds.
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Karen
February 5, 2019 at 12:46 pm (4 months ago)Sarah Elizabeth
March 12, 2019 at 11:13 am (3 months ago)