Cucumber & Seaweed Salad

10 Jun

This is a Japanese style vinegared salad, very quick and easy to make. A cross between a salad and a fresh relish or pickle, it combines raw cucumber with hydrated seaweed and a little vinegar dressing. Seaweed is a great food stuff, it makes a lovely light side salad or pickle and is an excellent source of minerals.

  • 1 small cucumber
  • 1 tbsp dried wakame seaweed

Dressing I
1 tbsp rice vinegar or cider vinegar
1 tsp salt

Dressing II
1 tbsp rice vinegar or cider vinegar
2 tsp soy sauce

Dressing II
1 tbsp rice vinegar or cider vinegar
2 tsp soy sauce
1 tsp caster sugar

Soak the seaweed for 30 minutes in hot water. Peel the cucumber, cut in half and remove the core of seeds then slice each half into half moons or into small bite size batons, whatever you prefer. If the cucumber is very crisp and dry fleshed that is all you need to do if it is watery or a little bitter put the sliced cucumbers in a bowl and sprinkle with salt leave to weep for 30 minutes. Meanwhile make up the dressing. Drain the seaweed and keep the liquid for adding to soups or making dashi. Drain the cucumber and mix everything together serve chilled or at room temperature.
Note Seaweed is said to have a beneficial effect on the Thyroid, and because Rachel’s is packing up, I try to include seaweed in our diet whenever I can.
Original post 10/6/2008

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