Red Meat Allergy Friendly Seaweed Salad with Ginger Sesame Dressing
Total time25 min
Prep time15 min
Cook time0 min
4.7(24)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 oz (about ½ cup) dried wakame seaweed
- 1 medium english cucumber, thinly sliced into half-moons
- 3 scallions, thinly sliced (green parts only)
For the dressing
- 3 tbsp tamari
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
For serving
- 1 tsp toasted sesame seeds
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the dried wakame in a large bowl and cover with cold water. Let it soak for 8–10 minutes, until fully rehydrated and tender.
- 2
Drain the wakame and gently squeeze out as much water as possible. If any pieces are very long, cut them into roughly 2-inch lengths with kitchen scissors.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!