Check out this delicious Seaweed Vegetable Salad recipe! It was so simple and quick to make!
My kids love seaweed salad, and as a mother, I love to know what’s in the food my kids eat. This is why I put my own twist on a recipe I know they will enjoy!
This Seaweed Vegetable Salad is fresh, crunchy, has great texture and flavour, and is loaded with plant-based nutrients. You won’t be able to stop eating it!
The salad is enough for two, but if you want to make some for a larger crowd simply double or triple the quantities.
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It’s really delicious on toast as well, in case you love bread as much as I do.
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For the past few months, I’ve been teasing many of you with all my bread photos on Facebook and Instagram. I think I’m finally ready to start sharing some recipes with you.
It’s taken me a while because every bread recipe was carefully tested (many times) using different methods and a variety of ingredients so you don’t have to.
Check back soon for the first bread recipe: Yeast-Free Gluten-Free and Vegan Bread—1 (one) dough mix with many baking possibilities (loaves, rolls, pizza crust).
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Seaweed Vegetable Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Side, Salad, Lunch, Dinner, Snack
- Cuisine: Allergen-Friendly, Vegan, Plant-Based, Gluten-Free, Kid-Friendly
Description
My kids love seaweed salad so I decided to create our own homemade version. I added more vegetables for extra nutrition and tossed the whole with a simple dressing. This salad makes a perfect side and is also a great recipe to bring to parties. A simple but yet impressive dish that meets a large variety of dietary preferences.
Ingredients
Salad
1/4 cup dried Kombu seaweed salad, shredded*
1 carrot, peeled and shredded (about 1 cup)
1/4 fennel bulb, thinly sliced (about 1 cup)
2 tablespoons dried raisins
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh chives, finely chopped (or green onions)
1/4 teaspoon fresh ginger root, peeled and finely grated
Hemp seeds, for serving (optional)
Dressing
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1 teaspoon fresh lime juice
1 teaspoon coconut aminos**
1/4 teaspoon grey sea salt
1/8 teaspoon pepper, freshly ground
1/8 teaspoon crushed red pepper flakes
Instructions
- To prepare the seaweed, follow instructions on seaweed package.
- Add all the salad ingredients to a medium serving bowl.
- Combine all the dressing ingredients in a small bowl and mix.
- Add dressing to the salad, toss well to distribute.
- Sprinkle salad with hemp seeds (optional) and serve.
Notes
For the veggie part, if you end up making more than noted, toss it in.
This is a salad, the measurements don’t have to be so precise.
Best served and enjoyed right away but will keep in the fridge for one day.
* Once soaked and rinsed it will yield about 1-1/2 cup.
** Coconut aminos (coconut sap) is a soy-free seasoning sauce. As a substitute, you can use organic Tamari (gluten-free soy sauce) if you can tolerate soy.
Is there a substitute for the coconut amino that isn’t soy. I am allergic to coconut and soy. thank you!
View CommentHi! That’s a great question! Were you able to find the right Kombu seaweed to make this salad. I can’t seem to find it anywhere lately? You can simply leave out the coconut Aminos or Tamari. Adding a little sesame oil (if you’re not allergic) will add a lot of flavour too if you want to try it.
View CommentCan you please share link to the Kombu Salad ? I am mostly find dried sheets but your ingredient looks different.
View CommentHi Sonia! You’re right! It’s very hard to find all of a sudden! The brand I have and like using doesn’t seem to be online anymore. I will keep looking for something comparable and post it here for you!
View Comment