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  • Serves 2 (2.1 lb)
Red Ogo Seaweed Salad

Ingredients

  • 2 small Japanese or Persian cucumbers, sliced (about 1 cup) 2 small Japanese or Persian cucumbers, sliced (about 1 cup)
  • 1 cup red ogo, torn or chopped if seaweed is in large pieces 1 cup red ogo, torn or chopped if seaweed is in large pieces
  • Dressing Dressing
  • 6 ounces firm tofu, cubed 6 ounces firm tofu, cubed
  • 2 tablespoons rice vinegar 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil 1 tablespoon sesame oil
  • 1 inch piece of ginger, grated 1 inch piece of ginger, grated
  • 1 1/2 teaspoons honey or agave nectar 1 1/2 teaspoons honey or agave nectar

Optional

  • Soy sauce, tamari, or liquid amino acids (optional) Soy sauce, tamari, or liquid amino acids (optional)

Nutritional values
Per serving (1.1 lb)

% Daily Values*
  • Total fat 15.2g 19%
  • Saturated fat 2.2g 11%
  • Protein 16.1g 32%
  • Salt 589.8mg 26%
  • Total carbs 25g 9%
  • Fiber, total dietary 2g 7%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on thekitchn.com
Red Ogo Seaweed Salad on thekitchn.com
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