When we first started out our Facebook group, we had no idea what to expect or the direction it would grow in. So we just let it grow organically and ended up being a great platform to get recipe inspiration from fellow members!
Today’s recipe is a product of that and we thank you for giving us the inspiration to create this Seaweed Salad – Hiyashi Wakame!
The original request was for a seaweed salad that you’d often find in sushi restaurants, however we ended up taking elements from all kinds of seaweed salads and creating this hybrid version!
The flavors are inspired by sushi restaurant seaweed salads but the texture is from wakame (the kind of seaweed often found in miso soup). The end results reminds me of the seaweed salad offered at Nobu! And if they serve it at Nobu, it’s going to be good!
As an added bonus, seaweed is also great because it boasts many health benefits including vitamin K&B, zinc, iron and antioxidants! It’s also great to keep your skin looking young and radiant and who’s going to refuse that!
And to make it is super easy as well! We start by soaking the dried seaweed in water to re hydrate it, and in the meantime make the dressing.
The dressing is made by boiling the Swerve/Monkfruit and Rice Vinegar in a pan. This process will ensure the Swerve/Monkfruit is liquefied and after that, we simply combine the rest of the ingredients to complete the dressing.
Drizzle the dressing on top of the seaweed prior to serving and there you go!
So next time you are in the mood from something aside your mundane mixed green salad, give this exciting infused seaweed salad with a sweet zesty dressing a go!
The ingredients you need to enjoy this salad are Rice Vinegar (can substitute with distilled white vinegar), Soy Sauce, Swerve/Monkfruit, Toasted Sesame Seed, Togarashi (can substitute with ground red pepper) and Seaweed Mix.
Also, make sure the Seaweed Mix you use is actually the MIX (has agar, suginori, tsunomata, etc) rather then just seaweed (wakame). Everything else can be picked up on Amazon or a local Asian Supermarket.
Now, let’s get started!
Prepping Time 5M
Total Time 5M
Net Carb/Serving ~1g
1) Gather all the ingredients.
2) Place dried Seaweed Mix into a bowl with water. Re-hydration should take around 5 minutes.
3) Grate ginger with a grater, set aside.
6) After Seaweed Mix is re-hydrated, squeeze out excess water from Seaweed Mix, transfer to serving bowl and keep refrigerated until ready to serve. Before serving, mix dressing very well and drizzle on top of seaweed.
Hope you enjoy your low-carb/keto Seaweed Salad – Hiyashi Wakame!
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Seaweed Salad - Hiyashi Wakame
- 1/4 Cup Seaweed Mix
- 1/8 inch Ginger (optional)
- 2 tbs Swerve/Monkfruit
- 2 tbs Soy Sauce
- 1 tbs Rice Vinegar (can substitute with ground red pepper)
- 1/8 tbs Salt
- 1/8 tbs Togarashi (can substitute with ground red pepper)
- 1/4 tbs Toasted Sesame Seed
- Gather all the ingredients.
- Place dried Seaweed Mix into a bowl with water. Re-hydration should take around 5 minutes.
- Grate ginger with a grater, set aside.
- In a small Teflon fry pan, add Swerve/Monkfruit and Rice Vinegar, bring to boil. Once boiling, remove from heat and transfer to a dressing mixing bottle or a mixing bowl.
- In the same mixing bowl, combine Soy Sauce, salt, Togarashi, Toasted Sesame Seed, a pinch of the grated ginger and mix well.
- After Seaweed Mix is re-hydrated, squeeze out excess water from Seaweed Mix, transfer to serving bowl and keep refrigerated until ready to serve. Before serving, mix dressing very well and drizzle on top of seaweed.
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