Delicious, light and easy to prepare, this Vietnamese-inspired noodle salad makes a refreshing meal.
Wakame, Noodle, and Cucumber Salad
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Ingredients
- 1/2-1 ounce dried wakame or mixed dried seaweeds
- 4 ounces rice thread noodles
- 4 tablespoons apple cider vinegar
- 3 tablespoons soy sauce or tamari
- 2 tablespoons honey
- 3/4 teaspoon toasted sesame oil
- 1 green onion, chopped white and green parts
- 1 cucumber, peeled, seeded, and sliced
- 1/2 cup thinly sliced carrots
- 1/2 red bell pepper, sliced
Instructions
- In separate bowls, cover wakame and noodles with hot water; soak for 10 minutes. Drain and rinse with cold water. Cut wakame into very thin, 2-inch-long strips.
- In a small jar, combine vinegar, soy sauce, honey, and sesame oil; shake vigorously.
- In a large bowl, toss together wakame, noodles, green onion, and dressing. Let marinate 30 minutes in refrigerator. Toss in cucumber, carrot, and red bell pepper; serve.
Recipe Notes
Nutrition Facts
Wakame, Noodle, and Cucumber Salad
Amount Per Serving
Calories 115
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Sodium 463mg
19%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
4%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 115 cal, 1g fat (0g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 25g carb, 1g fiber, 463mg sodium
