| 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 |
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Mixing bowls, RefrigeratorIngredients
- 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
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