Best Seaweed And Cucumber 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 and Marinated Seaweed Salad image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

3/8 cup rice wine vinegar
1/2 teaspoon salt
3/8 cup miso (soybean paste)
1 cup sesame oil
6 cups shredded dashi kombu (kelp)
2 English cucumbers, peeled, seeds removed and cut into chunks
2 tablespoons sesame seeds

Steps:

Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.