Best Cucumber And Marinated Seaweed Salad Recipes

Seaweed and Cucumber Salad image

Provided by Scarlett516

Categories Japanese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup wakame seaweed, hiziki or 1/2 cup arame seaweed
1 medium japanese cucumber (or English cucumber)
2 tablespoons rice vinegar
1/2 teaspoon sugar (optional)
1 teaspoon soy sauce

Steps:

Bring a small pot of water to a boil.
While the water is coming to a boil, soak the seaweed in cool water for 10 minutes.
Put the seaweed into the boiling water, remove immediately, then plunge into the cold water.
Dry the seaweed, trim any rough parts, and chop.
Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible.
Mix the cucumber and seaweed.
Combine the remaining ingredients and pour over the vegetables.
Chill up to 2 hours before serving.

Cucumber Salad With Seaweed image

Provided by Molly O'Neill

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 1/2 pounds Kirby cucumbers, sliced paper thin
2 1/4 tablespoons salt
1/4 cup fuero wakame (dried green seaweed strips), reconstituted in 1 cup water
1/2 cup Sunomono Su Konbudasi (vinegar-and-kelp sauce; see note)
2 to 4 teaspoons sugar
6 lemon slices
1 tablespoon sesame seeds, toasted

Steps:

In a bowl, thoroughly mix the cucumbers with the salt by hand for about 2 minutes and let them sit for 10 minutes. Fill the bowl with cold water and strain.
Strain the seaweed. In a clean bowl, combine the vinegar sauce and sugar to taste. Toss in the cucumbers and the seaweed until well combined with the sauce.
Serve mounded on individual plates with a slice of lemon and sprinkled with sesame seeds.

Cucumber-Seaweed Salad image

Provided by Amy Myers, MD

Yield 4 servings

Number Of Ingredients 10

Salad:
3/4 ounce dried wakame seaweed, cut into 1-inch pieces
2 cucumbers, peeled, seeded, and diced
Dressing:
2 tablespoons apple cider vinegar
1 1/2 tablespoons coconut aminos
1 tablespoon extra-virgin olive oil
Juice of 1/2 small lemon
1/2-inch piece of fresh ginger, peeled and grated
Pinch of fine sea salt

Steps:

In a bowl, soak the wakame in warm water for 5 to 10 minutes. Drain in a colander. Combine the seaweed and cucumber in a bowl. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Toss the vegetables with 2 tablespoons dressing. Taste and add more dressing if desired.