Cucumber And Wakame Salad – a delicious recipe with cucumber, wakame, ginger root, will, dashi stock, rice vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preparation Wakame: Soak in warm water for about 6 or 7 minutes. Drain and cut off strings. Place the seaweed in boiled water and then a bowl of cold water. This will make it a beautiful emerald green color.
2
Cucumber: Sprinkle some sea salt on a cutting board. Roll cucumber in the salt. Rinse in cold water and cut into paper-thin slices. Place the slices in bowl of salted water and let soak until they are soft. Use a sushi mat to wring out the water.
3
Method
4
Combine ingredients for the dressing and chill in the fridge with all of the other ingredients.
5
Presentation
6
Arrange small portions of the wakame, cucumber, strips of ginger in a small bowl. Pour the chilled dressing around the ingredients and not on top. Enjoy!
21
kcal
Calories
5
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 of an English cucumber, 2 tablespoons of wakame, 1/2 fresh ginger root, For the dressing you will need: 1 tablespoon of light soy sauce, and more.
Yes, Cucumber And Wakame Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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