- Prep Time
- 30 mins
- Total Time
- 5 mins
- Serves
- 4
Ingredients
- 30
- dehydrated wakame seaweed
- g
- 60
- ponzu sauce
- ml
- 10
- sesame oil
- ml
- 15
- rice vinegar
- ml
- 15
- ginger
- ml
- A pinch,
- hot pepper
- To taste,
- pepper
- 60
- cilantro
- ml
- 60
- mint
- ml
- 2
- lebanese cucumbers
- 2
- green onions
- 4
- dried nori seaweed
- sheets
- 1
- tempeh
- block
- 15
- sesame seeds
- ml
Directions
- Step 1
- Place wakame seaweed in a bowl and cover with warm water. Let soak for 15 minutes.
- Step 2
- In a medium bowl, combine ponzu sauce, 5 mL (1 tsp.) of sesame oil, rice vinegar, ginger, hot pepper flakes, and pepper.
- Step 3
- Add cilantro, mint, cucumbers, and green onions to dressing and mix well to combine.
- Step 4
- Drain wakame seaweed. Remove tough part; then cut the rest into thin strips, placing immediately in the bowl with the other ingredients. Toss to combine.
- Step 5
- Hand crumble the sheets of nori seaweed into flakes directly in the bowl, and mix well.
- Step 6
- In a skillet, heat remaining sesame oil and grill tempeh for about 2 minutes per side.
- Step 7
- Divide seaweed salad among four bowls and top with a piece of tempeh. Garnish with sesame seeds and serve with basmati rice.
Nutritional facts
- Calories:
- 230
- Saturated Fat:
- 10 g
- Carbs:
- 16 g
- Fibre:
- 7 g
- Sugar:
- 6 g
- Protein:
- 11 g
- Sodium:
- 1470 mg
