Kombu Seaweed Salad

Health Highlights

Ingredients

1 cup	Kelp (kombu, tangle) seaweed, raw (use dehydrated and rehydrate to make 1 cup)
2 tbsp	Sesame seeds
2 tbsp	Tamari, gluten free, reduced sodium (Preferably non-GMO)
2 tsp	Sesame oil
2 tsp	Rice vinegar
2 tsp minced	Ginger root (grated)
2 tsp	Honey, raw
1/2 tsp	Horseradish, prepared
1 tsp	Green onion (thinly sliced)

Soak kombu in warm-hot water for 20 minutes, if using dehydrated pieces.
Lightly toast the sesame seeds for 5 mins in a dry frying pan on medium-low heat.
Combine tamari, sesame oil, rice vinegar, ginger root, honey, horseradish, and green onions in bowl.
Once rehydrated, slice the kombu into long, thin pieces about 1/2 cm wide. Separate into single serving bowls.
Add sesame seeds to the dressing. Combine well.
Divide dressing into two parts and pour onto separate seaweed bowls.

Calories 152

Calories from fat 84

Calories from saturated fat 12.5

Total Fat 9.4 g

Saturated Fat 1.4 g

Trans Fat 0

Polyunsaturated Fat 3.9 g

Monounsaturated Fat 3.6 g

Cholesterol 0

Sodium 811 mg

Potassium 96 mg

Total Carbohydrate 13.3 g

Dietary Fiber 1.7 g

Sugars 5.9 g

Protein 4.4 g

Meat Alternative	0.3
Vegetables	0.7