| 1 tbsp | Fueru Wakame, dried seaweed | |
| 3 cups | Cucumber, with peel, raw, sliced | |
| 2 tbsp | Rice Vinegar | |
| 1 tbsp | Erythritol, powdered | |
| 1 tsp | Salt, Kosher salt, table salt | |
| ½ tsp | Tamari, Japanese soy sauce, gluten-free | |
| 1 tsp | Sesame Seeds, whole, dried | |
| 12.92 oz | altogether (view nutrition facts) |
Preparation
- Serving size:4.30 oz (calculated)Notes: 1 cup
- Cover the dried seaweed with cold water and let it rehydrate for about 5 to 10 minutes. You can prepare the salad during this time.
- If you can get them, use cucumbers with little to none seeds, such as Japanese or Persian cucumbers. Slice them to your liking.
- Mix together the rice vinegar, erythritol, salt and soy sauce to form the dressing.
- Drain and squeeze out the excess liquid from the seaweed.
- Toss the seaweed and cucumbers in the dressing.
- Refrigerate until serving, preferably within an hour.
- Enjoy sprinkled with sesame seeds.
- Calorie count26 kcal
- % of calories by macros
Fat 38.5 % 10 kcal 1.4 g Net Carbs 42.3 % 11 kcal 3.4 g Sugar Alcohols 3.8 % 1 kcal 3.8 g Dietary Fiber 3.8 % 1 kcal 0.9 g Protein 11.5 % 3 kcal 1 g - Approx. WW SmartPoints™0.3
- Cholesterol 0 mg
- Sodium 902.3 mg
- Fat 1.4 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Carbohydrates 8.1 g
- Dietary Fiber 0.9 g
- Total Sugars 1.8 g
- Added Sugar 0 g
- Sugar alcohols 3.8 g
- Protein 1 g
- Calcium 29.3 mg
- Iron 0.5 mg
- Magnesium 17.5 mg
- Potassium 159.7 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 5.2 mcg
- Vitamin B12 0 mcg
- Vitamin C 2.9 mg
- Folate 8.4 mcg
- Folic Acid 0 mcg