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Seaweed Salad With Toasted Sesame Dressing [Vegan]

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If you're looking to incorporate more sea vegetables into your diet (and you should because they're so good for you!), this is a great place to start! Chewy ribbons of seaweed are coated in a sesame ginger dressing that's so flavorful, you'll want to lick the bowl!

Seaweed Salad With Toasted Sesame Dressing [Vegan]

This Recipe is :

Dairy Free Vegan




  • 1 ounce dry seaweed
  • Cold water
  • 2 tablespoons rice vinegar
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons agave nectar
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon fresh ginger, grated
  • 1 garlic clove, grated or minced
  • 1 large carrot, peeled into long strips
  • Sliced cucumbers
  • Scallions, for garnish
  • Toasted sesame seeds


  1. Put the dry seaweed in a bowl and cover with cold water. Let sit for 5-10 minutes, depending how tender you want it. Drain the water and squeeze out any excess liquid. Set aside.
  2. In a bowl, combine the rice vinegar, soy sauce, agave, sesame oil, garlic and ginger. Mix well and taste for seasoning adjustments. Toss the seaweed with part of the dressing.
  3. On a platter, arrange the carrot curls and cucumbers. Top with the seaweed salad. Add more dressing as desired. Garnish with scallions and toasted sesame seeds.

Nutritional Information

Total Calories: 400 | Total Carbs: 58 g | Total Fat: 20 g | Total Protein: 23 g | Total Sodium: 2,674 mg | Total Sugar: 13 g




When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.



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