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Seaweed Vegetarian Sandwich with Wasabi Dressing

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Nutritional information

86 g
Serving Size

Amount Per Serving

126
Calories

Calories from Fat 59

4 g
Total Fat

Saturated Fat 1 g, Trans Fat 1 g

0 mg
Cholesterol
695 mg
Sodium
131 mg
Potassium
19 g
Total Carbohydrates

Sugars 2 g

3 g
Dietary Fiber
4 g
Protein

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Seaweed Vegetarian Sandwich with Wasabi Dressing

Features:
  • Dairy-Free
  • Low Glycemic Impact
Cuisine:
What about fusion-inspired vegetarian sandwiches with Japanese touch? Wasabi makes perfect!
  • 10 min
  • Serves 6
  • Easy

Ingredients

Directions

Making a wonderful sandwich for vegetarians can become simple if you grab some ingredients with strong taste like radishes, pickled seaweed and wasabi powder, while the rye bread makes this dish a bit more useful. Get a plenty of goodness with manganese, folate, selenium and vitamin K covered in this combination! Actually, other carnivores will also enjoy these sandwiches if anything is left for them!

Steps

1
Done

Prepare everything beforehand for your dairy-free sandwiches. Don't have pickled kelp? Try making it on your own with some rice vinegar, regular onions, sugar and salt, nothing too challenging. The same is relevant to the soymilk sour cream. Make the soy yogurt first and add some cashews ground into the paste to get thicker texture. Now you only have to wash your Japanese radishes with great deliberation.

2
Done

Peel the radishes, and cut them, but don't try to make slices too thin. There is no need. You may also shred them, it won't affect the taste.

3
Done

Grab your soymilk sour cream, wasabi powder and salt. You may think that such amount is a bit too much for this quantity of servings, but you should trust me, that's absolutely right proportion.

4
Done

Stir your dressing until it becomes smooth. Carefully check the substance, as wasabi powder tends to get into clumps.

5
Done

Cut your dark rye bread into six slices. They should be regular size, nothing too exceptional.

6
Done

Spread your pungent wasabi dressing over the slices of rye bread. The soymilk sour cream dressing layer doesn't have to be too thick. Don't worry about the left dressing, it won't go to waste.

7
Done

Combine the radishes with the leftovers of wasabi dressing. This method will prevent your vegetables from falling down when the sandwiches are eaten.

8
Done

Place some pickled seaweed over the bread. You may vary the exact amount, but don't try to load a cartful, otherwise it would be difficult to bite.

9
Done

Spread the radishes with wasabi dressing over the pickled kelp. Be careful, as the seaweed tends to escape any surfaces.

10
Done

Now your sandwiches are almost ready. Get some greens like celery leaves, parsley or cilantro for decoration. Serve immediately and enjoy to the fullest!

Iv Olendr

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