Cucumber & Seaweed Salad

Iodine is an essential mineral required for optimal thyroid health. Our thyroid impacts many functions in our body such as metabolism and our hormones. The main dietary sources of iodine are iodized salt (sea salt and kosher salt are not typically iodized), dairy products, fish/seafood as well as seaweed. Five months ago, I was diagnosed with postpartum thyroiditis causing hypothyroidism. This condition may or may not resolve on its own, but I am doing what I can to help my poor thyroid out. Luckily, I love seaweed!

This recipe uses dried wakame seaweed. I buy the Emerald Cove brand from Whole Foods. The bag I buy there makes about 3 of these salads. I’ve also made this salad without the cucumbers or carrots and just make a little less sauce. I hope you enjoy this simple and delicious recipe!

Ingredients (makes ~ 6 small servings):

• 0.75 oz. dried Wakame seaweed (or ~1/3 of the 1.7 oz bag or 1 large handful)

• 1 English cucumber, halved and thinly sliced

• 1 cup shredded carrots

• 2 green onions, chopped

• 1/4 cup rice vinegar

• 1/4 cup soy sauce

• 2 Tbs toasted sesame oil

• 1 tsp honey or sugar

• 1/2 tsp red pepper flakes (optional)

• Salt

Instructions:

• Place sliced cucumbers on a flat surface such as a sheet pan. Sprinkle generously with salt (you will rinse off later). Let sit for 10 minutes. This will remove some excess moisture from the cucumber.

• Then place seaweed in a small bowl, cover with warm water. Let sit for 5 minutes. This will re-hydrate the seaweed.

• Meanwhile, whisk together the vinegar, soy sauce, sesame oil, honey and red pepper flakes in a small bowl.

• When the seaweed is rehydrated, drain, then place in a thin towel or cheesecloth and squeeze out as much moisture as you can. Place in a medium bowl.

• Then rinse the salt off the cucumbers. Pat dry with a paper towel. Add to the seaweed.

• Add the carrots and the green onions. Top with dressing. Toss to combine. Enjoy!