Cucumber, Radish and Seaweed Salad

2 - Lunch, Salad

Difficulty: Easy Servings: 4 Source:

Ingredients

1 cup (1/2 ounce) dried arame seaweed

2 large cucumbers halved lengthwise and thinly sliced

1 bunch small red radishes trimmed and quartered

2 tablespoons unseasoned rice vinegar

2 teaspoons reduced-sodium tamari

2 tablespoons black or white sesame seeds toasted and cooled (optional)

Description

Noodle-like black seaweed strands make this strikingly colorful salad a healthful side dish for pairing with fish, grilled meals or Asian noodle dishes. The salad benefits from at least 30 minutes in the refrigerator to marinate in the vinaigrette.

Dairy Free [1]
Vegan [2]
Vegetarian [3]
Low Fat [4]
Sugar Conscious [5]

Directions

Soak arame in cold water until tender, about 15 minutes.

Drain and transfer to a large bowl.

Add cucumbers, radishes, rice vinegar and tamari and toss to combine.

Cover and chill for at least 30 minutes.

Just before serving, toss vegetables again with dressing that has settled at the bottom of the bowl and sprinkle sesame seeds on top.

Nutrition

Per Serving:50 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 6g carbohydrate (4g dietary fiber, 2g sugar), 2g protein