Marinated seaweed
Wakame provides iodine and minerals, while sesame oil adds fat, so even a small portion works well as a savory chilled side. Ginger and vinegar keep the flavor bright and fresh without extra carbs. It is a handy make-ahead garnish for fish, seafood, and spreads.
Cover dried wakame seaweed (20 g) with boiling water (300 g) and leave for 15 minutes. Drain, rinse, and squeeze the seaweed well.
Add coconut aminos (20 g), apple cider vinegar (12 g), ginger (10 g), and sesame oil (10 g). Mix, transfer to a container, top with mixed seeds (5 g), and chill for at least 20-30 minutes before serving.
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