Do you guys have that food you’re always in the mood for, no matter what? For me, it’s Japanese food. I can always go for Japanese food. Vegetable tempura, avocado sushi, veg gyoza, seaweed salad, house salad, rice… it’s all SO GOOD. But eating at a Japanese restaurant every day is not wallet-friendly, so I’ve been setting out to recreate my favorite dishes at home. Enter this seaweed salad.

Besides my obsession with Japanese food, eating seaweed is a habit I can really get behind. Sea vegetables, like nori, kombu, wakame, and arame, are excellent sources of nutrients. Kombu is a fantastic source of:

• Iodine: a nutrient not only crucial for thyroid health, but crucial to the healthy functioning of the cerebrospinal fluid, the thymus gland, the stomach, and the brain.
• Bioavailable Iron: used for the transport of oxygen throughout the blood, the iron found in kombu is easily absorbed into the body.
• Calcium: a mineral not just crucial for bone health, but also for healthy cellular function.
• Vitamin C: a vitamin used to support a healthy immune system, and also critical in the growth and functioning of body tissues. Vitamin C also acts as an antioxidant.

All in all, this is a salad you can feel good about eating. Even better, a half cup serving of kombu is only 17 calories. Which comes in handy, because this salad is so addicting that it’s easy to eat multiple servings at once!

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Seaweed Salad

This seaweed salad is just like the one at your favorite Japanese restaurant – except with no added sugar!

Prep Time 1 hour hour 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4 -6 Salads

Ingredients

• 2 oz . package Kombu Kelp
• 1/4 Cup Toasted Sesame Oil
• 2 Tbs Shoyu or Tamari
• 1 Tbs Rice Vinegar
• Drizzle Sriracha optional
• 2 Tbs Sesame Seeds

Instructions

• Start by cutting the kombu. It can be cut before or after it has soaked, but I found it easier to cut when it was dry rather than wet. Cut the kombu into thin strips, then soak in water for one hour to soften.
• After the soak, rinse and dry the kombu. You can either air dry it or pat down with a towel.
• In a bowl, mix kombu and all other ingredients. Let mixture sit for about 10 minutes so kombu can absorb flavors.
• Serve seaweed salad with extra sesame seeds, or another drizzle of sriracha (if desired). Enjoy!

Quote of the Day:

Healthy plants and trees yield abundant flowers and fruits. Similarly, from a healthy person, smiles and happiness shine forth like the rays of the sun.

B.K.S. Iyengar

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)