Seaweed is packed with nutrients and one of the most notable is iodine. The human body requires iodine to produce thyroid hormones, which regulate the body's metabolism, energy and overall mood. A deficiency in iodine can lead to thyroid imbalance (Hypothyroid and Hyperthyroid) or even developmental issues in children. Incorporating seaweed into your diet ensures a natural intake of this ESSENTIAL mineral. But the health benefits don't stop there. Seaweed is also low in calories and rich in vitamins, minerals, and antioxidants. It has the potential to protect the heart and reduce the risk of certain diseases
Cooking for joy and health is pleasure and I enjoy sharing this as a part of my own health journey!
12 grams dry mixed seaweed
100 grams cucumber
2 tsp toasted sesame seeds
15 grams scallion (finely chopped)
2 tsp of rice vinegar
½ TBSP toasted sesame oil
1 tsp of soy sauce
1 tsp of evaporated cane sugar
¼ tsp grated ginger
¼ tsp salt
chili flakes (to taste)
Seaweed Salad Dressing
According to the package directions, rehydrate 12 grams of dry mixed seaweed in water. Mine took 10 minutes.
Thinly slice 100 grams of cucumber and toss them with a pinch of salt to coat each slice. Let this sweat for 10 minutes.
Prepare the dressing by mixing two teaspoons rice vinegar, ½ tablespoon toasted sesame oil, one teaspoon soy sauce, one teaspoon evaporated cane sugar, ¼ teaspoon grated ginger, ¼ teaspoon salt, and chili flakes until the salt and sugar dissolve.
When the seaweed is rehydrated, drain and squeeze it between your hands to remove as much excess water as possible. Add the squeezed seaweed to the dressing.
Massage the cucumbers until they release much water and the slices go from opaque to translucent. Gather the cucumbers with your hands and squeeze as much liquid as possible. Add them to the bowl with the seaweed.