SEAWEED SALAD WITH CUCUMBER

Seaweed Salad With Cucumber image

Provided by Mark Bittman

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 ounce wakame or assorted seaweeds
1/2 pound thin-skinned cucumber
4 ounces konyaku, shredded (optional)
1/2 to 1 pound cooked chicken or cooked shrimp (optional)
1/4 cup minced shallot, scallion or red onion
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon mirin
1 tablespoon sesame oil
1/4 teaspoon cayenne, or to taste
Salt, if necessary
1 tablespoon toasted sesame seeds (optional)

Steps:

Rinse seaweed, and soak it in at least 10 times its volume of water.
Wash and dice cucumber; do not peel unless necessary. When seaweed is tender, 5 minutes later, add konyaku if you are using it, then drain and squeeze mixture to remove excess water. Pick through seaweed to sort out hard bits; chop if pieces are large. Combine cucumber and seaweed; shred or chop chicken or shrimp if necessary, and add to bowl.
Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 445 milligrams, Sugar 1 gram