SEAWEED AND CUCUMBER SALAD

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Seaweed and Cucumber Salad image

Make and share this Seaweed and Cucumber Salad recipe from Food.com.

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.

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