Cucumber & wakame seaweed salad
This dish, called sunomono, is served in individual dishes. A classic side dish in Japan, it makes a perfect foil for richer meat and fish dishes
Difficulty and servings
Preparation and cooking times
Ready in 25 minutes
Vegetarian, Low-fat, Super healthy
- Put the cucumber in a colander and sprinkle with about 1 tsp salt. Leave for 10 minutes to soften.
- 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
Recipe from olive magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/4201/
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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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A warming winter dish, this is also a good way of using up leftovers, such as slices of cooked beef or chicken
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ratings
A simple tempura recipe, experiment with your favourite veg, makes a veg great disguise for fussy eating children
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ratings
Difficulty and servings
Preparation and cooking times
Ready in 25 minutes
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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06 June 2008
yaberina rated and commented on this recipe
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07 November 2008
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