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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Did you get a chance to try the naturally sweetened Cranberry Compote recipe? I’ve been mixing it with coconut yogurt and homemade seed granola. It’s so good!
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.
