Recipe: Yummy Summer vegetable & Wakame Seaweed Salad

recipe yummy summer vegetable wakame seaweed salad

Summer vegetable & Wakame Seaweed Salad. Sweet corn is definitely one of the top vegetables of summer. Corn loses its natural sweetness with every minute after it's been picked, so freshness is key for the best corn-on-the-cob (or corn off the cob!) experience. Look for fresh, bright, moist cut ends and plump, full kernels with you buy sweet corn.

Summer vegetable & Wakame Seaweed Salad No self-respecting summer vegetable garden should skip summer squash. It's so easy to grow and usually produces a genuinely amazing amount of produce (there's a reason August is the only month you roll your car window up when you park somewhere in the South; someone is liable to leave a pile of zucchini in your front seat if you don't). Apples come into season mid- to late-summer and are harvested into fall in most apple-growing regions. You can have Summer vegetable & Wakame Seaweed Salad using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Summer vegetable & Wakame Seaweed Salad

  1. Prepare 1 piece of Japanese Cucumber.
  2. Prepare 8 pieces of Small Tomato (or 1pc large tomato).
  3. Prepare 2 tbsp of Dried Wakame Seaweed.
  4. You need of <Sauce ingredients>.
  5. It’s 2 tbsp of Soy Sauce.
  6. Prepare 2 tsp of Rice Vinegar.
  7. It’s 1 tsp of Sugar.
  8. Prepare 1/2 tsp of Sesame Oil.

Look for different varieties from growers near you. Apricots are harvested starting in late spring in warmer areas and through early summer. The most flavorful apricots neither travel nor keep well, so look for them at farmer's markets. One of the best vegetables to plant for the summer garden!

Summer vegetable & Wakame Seaweed Salad step by step

  1. Nip the tips off of a cucumber. Peel the cucumber in alternating strips. Cut the cucumber into random chunks (bite size)..
  2. Cut small tomatoes into half..
  3. Soak Wakame Seaweed in water to reconstitute it and wring..
  4. Combine Sause ingredients and add Cucumbers, Tomatoes and Wakame Seaweed..

And typically they produce a good amount to harvest per plant. Pro tip: when harvesting zucchini, select them when they are young and tender. And avoid letting them grow too large. Their skins become tough and non edible. Corn is a quintessential summer vegetable.

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