Seaweed and Cucumber Salad

Recipe by Scarlett516
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

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

  • 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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