Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, seaweed and cucumber salad. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Seaweed and Cucumber Salad is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Seaweed and Cucumber Salad is something that I have loved my entire life. They are fine and they look wonderful.
Sunomono is usually a light, vinegared salad made with cucumbers. 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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook seaweed and cucumber salad using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Seaweed and Cucumber Salad:
- Make ready 1/2 cup dried Wakame Seaweed
- Prepare 1 tbsp Sesame Oil
- Take 1 tbsp Rice Vinegar
- Take 1 tbsp Tamari
- Take 1 tbsp Mirin
- Make ready 1 tbsp Furikake
- Get 1 pinch Shichimi
- Take 2 inches Cucumber
If there are lots of seeds, scrape them out. Bring a medium saucepan of water to a boil. Drain the wakame, rinse under cold water and pat dry. Combine the seaweed and cucumber in a bowl.
Instructions to make Seaweed and Cucumber Salad:
- 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.
In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Konbu Seaweed Salad with Cucumber is a great way of eating a good amount of konbu (Kelp), which is known for providing plenty of health benefits. It is a very refreshing salad with a hint of ginger flavour. I use dried konbu quite often to make dashi stock. The combination of cucumber and wakame is one of the most popular types of Sunomono.
So that’s going to wrap it up for this special food seaweed and cucumber salad recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
