You may have to add more as it expands.Īfter adding the water, let the seaweed rest for about five minutes and watch the magic happen! When fully rehydrated, the seaweed should be soft, delicate, and slightly lighter in color.It’s no secret that the world produces-and wastes-mass amounts of plastic.
Once the dried seaweed is in a bowl, pour water (preferably warm) over the seaweed, covering it in at least two or three inches of water. Fortunately, it doesn’t take long to rehydrate seaweed and you’ll be surprised at how much AND how quickly it expands!Įven though this recipe only uses one ounce of seaweed, I recommend rehydrating seaweed in at least a medium-sized bowl to allow enough room for the seaweed to expand. When you purchase wakame seaweed, it might not look very edible or salad-ready out of the bag- it’s normally dehydrated and in tiny, brittle strips. While wakame may be a little harder to find than some ingredients, I promise it’ll be worth the search! Don’t try to cut the seaweed while it is dry because it will be a lot more brittle. If you can’t find precut seaweed, you can easily cut the seaweed into strips yourself after rehydrating it. If you aren’t able to find wakame locally, it can easily be purchased online through Amazon. For this recipe, this kind of seaweed won’t work well. Wakame seaweed is available in most Asian grocery stores as well as specialty or health food stores like Whole Foods.Ī lot of stores will offer seaweed snacks that come in sheets of dried and sometimes flavored seaweed. Fortunately, chances are, you’ll be able to find Wakame seaweed somewhere locally. When I was first planning this recipe, I wasn’t sure where I could find wakame seaweed. In fact, there have also been many studies that suggest that seaweed can be used to help control blood sugar levels.
Because of its low carb levels, it can be part of a keto diet. Seaweed is a rich source of a variety of vitamins such as vitamin C, A, E, and B12 and also offers powerful antioxidant properties. In addition, seaweed on its own boasts many health benefits. I also increased the amount of seaweed and added wasabi powder to add that extra punch of flavor.Ībsolutely! While some seaweed salads may use a little bit of sugar to balance the tartness of the vinegar and soy sauce, this recipe substitutes sugar with a stevia erythritol blend which contains no sugar. I modified this recipe to make it more keto-friendly by using granulated stevia erythritol sweetener and reducing the amount of carrot. This recipe is based off of this incredible recipe by Genius Kitchen. As it turns out, seaweed is actually super easy to prepare and I’m so glad that I gave it a shot! I hope you will too! While I’ve always wanted to try making my own seaweed salad, seaweed was an unfamiliar ingredient for me to work with and was a little intimidating at first. I loved its distinct tangy flavor and refreshing quality. Growing up, seaweed salad was my go-to dish at any Asian restaurant that offered it. This recipe highlights Wakame seaweed-a green and just slightly sweet variety of seaweed. While the perfect accompaniment to any dinner, this salad can also shine alone as a flavorful salad for lunch.Īs a traditional staple in Japanese cuisine, seaweed salad is made with countless varieties of seaweed.
#Guso lato seaweed full#
This dish is packed with fiber to help keep you feeling full for longer. This tangy salad is exploding with flavors of soy sauce and ginger and complimented with hints of wasabi.
#Guso lato seaweed upgrade#
This low-carb seaweed salad is the ideal way to upgrade your salad-game. This simple and flavorful recipe is suitable for those following a low-carb, keto, Banting, or Atkins diet.ĭisclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. This low-carb seaweed salad recipe is the perfect tangy side-dish to accompany any meal.
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