Cucumber & wakame seaweed salad

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olive magazine

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Recipe by olive magazine

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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

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• 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.

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• Mightytwisted

  07 November 2008

  Mightytwisted commented on this recipe

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

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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

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Difficulty and servings

Preperation 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

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