Seaweedandcucumbersalad Recipes

CUCUMBER-SEAWEED SALAD

Steps:

• In a bowl, soak the wakame in warm water for 5 to 10 minutes. Drain in a colander. Combine the seaweed and cucumber in a bowl. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Toss the vegetables with 2 tablespoons dressing. Taste and add more dressing if desired.

CUCUMBER AND MARINATED SEAWEED SALAD

Steps:

• Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
• Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.

SEAWEED AND CUCUMBER SALAD

Steps:

• Bring a small pot of water to a boil.
• While the water is coming to a boil, soak the seaweed in cool water for 10 minutes.
• Put the seaweed into the boiling water, remove immediately, then plunge into the cold water.
• Dry the seaweed, trim any rough parts, and chop.
• Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible.
• Mix the cucumber and seaweed.
• Combine the remaining ingredients and pour over the vegetables.
• Chill up to 2 hours before serving.

SEAWEED SALAD

Steps:

• Combine vinegar and oil to marinate seaweed.

CUCUMBER SEAWEED SALAD

Steps:

• Slice the cucumbers in half lengthwise. Remove seeds using a spoon and discard. Cut into ¼-inch slices on a diagonal.
• Stir oil with vinegar, cilantro, sugar and jalapenos in a large bowl.
• Slice seaweed sheet into thin, 1-inch strips and add to bowl.
• Add cucumber and sesame seeds and toss to coat.
• Let sit for 5 minutes then serve.

SEAWEED SALAD WITH CUCUMBER

Steps:

• Rinse seaweed, and soak it in at least 10 times its volume of water.
• Wash and dice cucumber; do not peel unless necessary. When seaweed is tender, 5 minutes later, add konyaku if you are using it, then drain and squeeze mixture to remove excess water. Pick through seaweed to sort out hard bits; chop if pieces are large. Combine cucumber and seaweed; shred or chop chicken or shrimp if necessary, and add to bowl.
• Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.

CUCUMBER SALAD WITH SEAWEED

Steps:

• In a bowl, thoroughly mix the cucumbers with the salt by hand for about 2 minutes and let them sit for 10 minutes. Fill the bowl with cold water and strain.
• Strain the seaweed. In a clean bowl, combine the vinegar sauce and sugar to taste. Toss in the cucumbers and the seaweed until well combined with the sauce.
• Serve mounded on individual plates with a slice of lemon and sprinkled with sesame seeds.

SMASHED CUCUMBER SALAD

Steps:

• Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
• Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
• Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
• Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
• Place cucumbers in serving bowl and sprinkle with sesame seeds.