Seaweed and Cucumber Salad. 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.
Wash and dice cucumber; do not peel unless necessary. Instructions In a bowl, toss the seaweed and cucumber together. To make the dressing, throw all of the ingredients in a jar, secure the lid, and shake vigorously until well combined. You can have Seaweed and Cucumber Salad using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Seaweed and Cucumber Salad
- Prepare 1/2 cup of dried Wakame Seaweed.
- It’s 1 tbsp of Sesame Oil.
- You need 1 tbsp of Rice Vinegar.
- You need 1 tbsp of Tamari.
- It’s 1 tbsp of Mirin.
- Prepare 1 tbsp of Furikake.
- You need 1 pinch of Shichimi.
- Prepare 2 inches of Cucumber.
Toss the dressing through the salad, and garnish with gomasio. In a medium bowl, whisk rice vinegar with lime juice, yellow miso paste and ginger, along with honey. Whisk in vegetable oil and toasted sesame oil and season with salt. Sunomono is usually a light, vinegared salad made with cucumbers.
Seaweed and Cucumber Salad step by step
- Soak the seaweed in warm, boiled water for around 15 minutes or until hydrated. Drain the water and rinse and squeeze the excess water…
- Combine the wet ingredients in a small bowl and lightly whisk. Add the seaweed and finely slice cucumber (half moons) and gently stir through..
- Sprinkle with the Furikake and a pinch of Shichimi and it’s ready to enjoy..
This is a sunomono made with wakame, or seaweed, and cucumber. It is served as part of Japanese meals and is especially good with seafood. The combination of cucumber and wakame is one of the most popular types of Sunomono. Prepackaged or restaurant variety seaweed salads are often drenched in unhealthy oils, sugar and even dye! Luckily, it is easy to make at home.
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