Seaweed Stem Salad recipe - ingredients, nutrition and when to eat it
This salad pairs crisp, chewy seaweed stems with crunchy cucumber, lightly tossed in a tangy, savory soy dressing. It makes a refreshing side for any meal.
Salads & light · 15 minutes to cook
Nutrition (per 230g serving): 94 kcal · protein 4.1g · carbohydrate 8.1g · fat 6.6g · sodium 764.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Salt levels vary by brand, so soak the seaweed stems, taste them, then adjust the amount of soy sauce.
Tips: Toss in the cucumber just before serving to keep it crisp.
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Ingredients (1 serving)
- Seaweed stems — 100 g
- Cucumber — 0.5 pc
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Garlic — 0.5 tsp