Ingredients for Seaweed And Cucumber Salad
- Wakame Seaweed
- Japanese Cucumber
- Rice Vinegar
- Sugar
- Soy Sauce
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How to Make Seaweed And Cucumber Salad
- Rinse the dried wakame seaweed under cold running water for 10 seconds to remove any debris.
- Soak the seaweed in a bowl of cool water for 10 minutes, or until it has fully rehydrated and expanded.
- Gently squeeze out excess water from the seaweed.
- Cut the cucumber in half lengthwise and, if needed, use a spoon to scoop out the seeds.
- Thinly slice the cucumber using a mandoline slicer or sharp knife.
- Roughly chop the rehydrated seaweed to your preferred size.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar has dissolved.
- In a larger bowl, gently combine the chopped seaweed and sliced cucumber.
- Pour the dressing over the seaweed and cucumber, tossing gently to coat evenly.
- Sprinkle with toasted sesame seeds (optional).
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving. The salad is even better after chilling for 1-2 hours!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
0g
Carbs
0g