Seaweed and Cucumber Salad

Total Time
15mins
Prep 0 mins
Cook 15 mins

I'm adding this Japanese recipe for ZWT 6.

Ingredients Nutrition

  • 12 cup wakame seaweed, hiziki or 12 cup arame seaweed
  • 1 medium japanese cucumber (or English cucumber)
  • 2 tablespoons rice vinegar
  • 12 teaspoon sugar (optional)
  • 1 teaspoon soy sauce

Directions

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

I think I must have used the wrong type of seaweed, because it melted when I soaked it in the cold water. I still used the resulting mush, and it tasted good but the consistency was weird. I will see if I can find another type of seaweed to try it again.