Cucumber & wakame seaweed salad
Cooking time
Ready in 25 minutesSkill level
EasyServings
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
Nutrition and extra info
Additional info
- Easily doubled
- Vegetarian
- Healthy
Nutrition info
Nutrition per serving
- kcalories
- 23
- protein
- 0.8g
- carbs
- 5.1g
- fat
- 0.1g
- saturates
- 0g
- fibre
- 1.5g
- sugar
- -
- salt
- 0.33g
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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Method
- 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.
Recipe from olive magazine, March 2006
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