Seaweed Salad - Hiyashi Wakame
The BEST Asian Low-Carb/Keto recipe for Seaweed Salad - Hiyashi Wakame. Enjoy this delicious traditional sushi salad at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
- 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.
Calories: 31kcal | Carbohydrates: 3g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 2900mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Iron: 1mg