Ingredients for Green Sea Salad Kyuri To Wakame No Su No Mono
- Wakame Seaweed
- Rice Vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 medium cucumber, peeled if waxed
- 1/2 teaspoon salt
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How to Make Green Sea Salad Kyuri To Wakame No Su No Mono
- In a small bowl, soak 2 tablespoons of dried wakame seaweed in 1/2 cup of warm water for 20-25 minutes, or until softened and expanded.
- Rinse the wakame thoroughly under cold water and gently squeeze out excess water.
- Remove any tough stems from the wakame and coarsely chop it.
- In a small saucepan, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon sugar.
- Heat the mixture over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and let the dressing cool completely. Refrigerate for best results.
- While the dressing chills, prepare the cucumber. Peel the cucumber if it's waxed.
- Slice the cucumber in half lengthwise, then thinly slice into half-moons.
- Sprinkle the cucumber slices with 1/2 teaspoon of salt and let them sit for 5 minutes to draw out excess moisture.
- Gently squeeze out excess moisture from the cucumber slices.
- In a medium bowl, combine the well-drained wakame and cucumber.
- Pour the chilled dressing over the salad and toss gently to combine.
- Serve immediately, chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
19g
Fat
0g
Carbs
2g
