Mixed Seaweed Salad (Ayurvedic)

Serves: 10
Serving Size: 1 cup

Recipe by: An Le

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Cook Times

Active Prep5
Passive30
Total Time35 minutes
Recipe Serving Size10

Cooking Tools Required

Mixing bowls, Refrigerator

Ingredients

  • 1 cup hijiki
  • 1 cup arame seaweed or dulse seaweed
  • 1 cup daikon shredded
  • 1 cup carrot shredded
  • 1 bulb fennel thinly sliced
  • 3 tablespoon sunflower seeds
  • 1 tablespoon sesame oil
  • 2 teaspoon lime juice or rice vinegar
  • 1 dash Kosher salt

Instructions

  • Put the hijiki and arame in a bowl and add filtered water to cover them well. Soak for at least 30 minutes. Drain, rinse well, and drain again.
  • Put the seaweed, endive leaves, daikon, carrot, fennel, and sunflower seeds in a large salad bowl and mix.
  • Add in the sesame oil, lime juice, and salt. Toss to combine.

Nutrition

Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 184mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2170IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

Mixed Seaweed Salad (Ayurvedic)

$35.00 cooking fee

Meal price includes: Cooking | Storing | Clean Up
What’s not included*: Ingredients | Serving

*No time to shop? Ask the cook to buy the ingredients for you during checkout (additional fee).
Course

Salad

Cuisines

Japanese

Diets

Dairy Free, Egg Free, Gluten Free, Keto, Low Carb, Low Fat, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Main categories

Ethnic Authentic, Low Calorie, Vegan, Vegetarian, Training Athlete

Main Ingredient

Vegetables

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