Cucumber & wakame seaweed salad

Recipe uploaded by

olive magazine

1 rating

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Put the cucumber in a colander and sprinkle with about 1 tsp salt. Leave for 10 minutes to soften.
2. Drain the wakame, cut off and discard any hard spine and chop into 3cm lengths. Make the dressing by mixing the sugar and a pinch of salt into the vinegar and soy sauce. Then rinse the cucumber and squeeze out the excess water. Mix with wakame and dressing, and sprinkle the ginger over.

Dried wakame seaweed

Dried wakame seaweed large pieces of seaweed that need to be softened in water before use.

Per serving

23 kcalories, protein 0.8g, carbohydrate 5.1g, fat 0.1 g, saturated fat 0g, fibre 1.5g, salt 0.33 g

Latest comments and suggestions

• yaberina

  06 June 2008

  yaberina rated and commented on this recipe

  

  One of my favorite japanese side dish. Super refreshing and a perfect 'hashiyasume'. The recipe that my mother taught me doesn't add soy sauce to the dressing but I don't see why it wouldn't go with the dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mightytwisted

  07 November 2008

  Mightytwisted commented on this recipe

  i made this YUM! thnx so much for sharing:)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4201/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1⁄2 cucumber , seeds removed very finely sliced
• 10g dried wakame seaweed , softened in cold water
• 2cm piece root ginger , peeled and cut into fine matchsticks

DRESSING

• 1 tbsp caster sugar
• 5 tbsp rice vinegar
• 1⁄2 tsp soy sauce

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Preparation and cooking times

Vegetarian, Low-fat, Super healthy

Ingredients

• 1⁄2 cucumber , seeds removed very finely sliced
• 10g dried wakame seaweed , softened in cold water
• 2cm piece root ginger , peeled and cut into fine matchsticks

DRESSING

• 1 tbsp caster sugar
• 5 tbsp rice vinegar
• 1⁄2 tsp soy sauce

Per serving

23 kcalories, protein 0.8g, carbohydrate 5.1g, fat 0.1 g, saturated fat 0g, fibre 1.5g, salt 0.33 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk