Wakame And Cucumber Salad Recipes
WAKAME-CUCUMBER SALAD
This lightly pickled mix of vegetables and seaweed is especially good with seafood.
Provided by Jiyeon Lee
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1-2" pieces.
- Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.
- Combine wakame, cucumber, daikon, and pickling liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.
- Do ahead: Salad can be made 3 days ahead; keep chilled.
WAKAME AND CUCUMBER SALAD
Wakame and cucumber salads are eaten almost daily during the hot Japanese summers. From "Japanese Vegetarian Cooking", 1986, by Lesley Downer.
Provided by zeldaz51
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using an ordinary cucumber, halve it lengthwise and scrape out the seeds; Japanese cucumbers do not need to be deseeded. Cut the cucumber into paper-thin slices. Place the slices in a bowl with water to cover, add the salt, and set aside to soak for 20 minutes.
- Soak the wakame in lukewarm water for 20 minutes; it will swell and become a rich glossy green. Drain and plunge briefly into boiling water, then rinse in cold water to give it a more intense color. Drain well and pat dry. With a sharp knife trim away the tough stem and chop the wakame coarsely. Drain the cucumber and pat dry.
- Combine the dresssing ingredients in a small saucepan and heat to dissolve the sugar or honey; remove from the heat immediatel;y and chill. Combine the cucumber and wakame and pour the chilled dressing over it just before serving. Toss gently. Arrange neat mounds of the salad in individual bowls.
Nutrition Facts : Calories 12.4, Fat 0.1, Sodium 542.8, Carbohydrate 2.7, Fiber 0.2, Sugar 1.8, Protein 0.7
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- Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Cut into 1–2” pieces.
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