Description

This Seaweed, Kale, and Cucumber Salad is a refreshing blend of flavors and textures, combining nutrient-rich ingredients that create a delightful dish perfect for any occasion.

Ingredients

– 2 cups kale, chopped

– 1 cup cucumber, thinly sliced

– 1 cup dried seaweed (wakame or similar), rehydrated

– 1 tablespoon sesame seeds

– 2 tablespoons rice vinegar

– 1 tablespoon soy sauce (or tamari for gluten-free)

– 1 teaspoon sesame oil

– 1 teaspoon honey or agave syrup (optional)

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Instructions

1. In a large bowl, combine the chopped kale and cucumber.

2. Add the rehydrated seaweed to the bowl.

3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey/agave syrup.

4. Pour the dressing over the salad and toss gently to combine.

5. Sprinkle sesame seeds on top before serving.

Notes

For a protein boost, consider adding chickpeas or edamame. This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days.

Prep Time: 15
Category: Salads and Bowls
Method: No-Cook
Cuisine: Asian