Seaweed Salad With Cucumber
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1ounce wakame or assorted seaweeds
- ½pound thin-skinned cucumber
- 4ounces konyaku, shredded (optional)
- ½ to 1pound cooked chicken or cooked shrimp (optional)
- ¼cup minced shallot, scallion or red onion
- 2tablespoons soy sauce
- 1tablespoon rice wine vinegar
- 1tablespoon mirin
- 1tablespoon sesame oil
- ¼teaspoon cayenne, or to taste
- Salt, if necessary
- 1tablespoon toasted sesame seeds (optional)
Nutritional analysis per serving (4 servings)
211 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 23 grams protein; 567 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse seaweed, and soak it in at least 10 times its volume of water.
- Step 2
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.
- Step 3
Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.
Private Notes
Comments
Very easy, and very nice.