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Seaweed salad is one of those foods that I really, really just whole-heartedly love. There’s something about the flavors that just makes me so happy. Unfortunately, it’s also one of those foods that tends to be difficult to find in a gluten-free capacity (not to mention that it’s pretty pricey to buy pre-made). So, I decided to put all that sushi nori I have in my pantry to good use and make a vegan keto nori seaweed salad.
This seaweed salad is gluten-free by virtue of the tamari that I used instead of the typical soy sauce. Tamari just happens to be what gluten-free soy sauce is called, and you can buy it in pretty much every major supermarket. I’ve even found it at Wal-Mart! Of course, if you aren’t contending with Celiac, you can just use regular soy sauce. For those of you avoiding soy, coconut aminos work just as well!
I made sure to distinguish that this was a nori seaweed salad because you can actually buy quite a few different specific kinds of seaweeds in some grocery stores, but I actually find it rather difficult to track down anything other than the nori sheets in my local markets. They’re usually found in the “international aisle,” with other Japanese and Korean ingredients. These are also something I have even managed to find at Wal-Mart, so they are more than likely available at your local grocery store. In case they’re not, I do like buying them in bulk online, as it’s much more cost-effective.
Not only is nori delicious, but it also contains some solid nutrition. One serving of this seaweed salad contains over 150% of the DRI for iodine, which can be a difficult micronutrient for vegans to obtain if not using iodized table salt. The salad also contains around 45% of your daily recommended intake for vitamin A, in the form of beta-carotene! I love it when delicious things also happen to be nutrient-dense!
Notes on Making Super Easy Vegan Keto Nori Seaweed Salad
- Make sure you use sushi nori, and not the oil-roasted and salted/flavored seaweed snacks that you can buy at many grocery stores!
- When choosing a rice wine vinegar, make sure it is not “seasoned,” as this means it has added sugar (and a lot – some have around 5-6g of sugar per tablespoon!).
- You could easily double this recipe, to have seaweed salad for a whole group, but I find that the cut nori gets a little unwieldy in larger quantities.
- To make this recipe soy-free, simply use coconut aminos in place of the tamari.
- While I used regular sesame oil, toasted sesame oil will bring a richer flavor to this salad.
- Either fresh ginger and garlic or powdered is totally fine!
- While I strive to provide accurate nutritoinal information, different brands and varieties of ingredients can have varying nutritional values, so your calculations may differ.
This super simple seaweed salad is delicious, nutrient-dense and contains less than 1/2 gram of net carbs per serving!
- 1 oz (28g)/about 10 sheets sushi nori
- 1 tbsp low-sodium tamari
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp water
- 1/2 tsp grated ginger
- 1/2 tsp crushed garlic
- 1 tbsp sesame seeds
- 1 tbsp chopped scallions
- Using a pair of kitchen scissors or a very sharp knife, cut the nori sheets into strips. The nori I used had perforations, and I found it easiest to stack 3-4 sheets, fold them along those lines and then cut that. I cut each strip about 1cm wide (~1/3 of an inch). Place the nori strips in a large bowl
- Whisk together the tamari, sesame oil, rice wine vinegar, water, garlic and ginger and pour over the nori strips. As the nori absorbs the liquid, it will soften and reduce in volume. Stir the seaweed until all the liquid is absorbed and the seaweed is uniformly hydrated. It may take 1-2 minutes.
- Stir in sesame seeds, garnish with the scallions and enjoy!