Cucumber And Marinated Seaweed Salad Food

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.

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.

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.

MARINATED CUCUMBER SALAD

Steps:

• Combine the vinegar, soy sauce, sugar, oil and 1 tablespoon water in a medium bowl and whisk to combine. Add the cucumbers, cover, and let marinate in the refrigerator for at least 1 hour. Serve chilled.

WAKAME SEAWEED SALAD

Steps:

• Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
• Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
• When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
• When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

SEAWEED SALAD

Steps:

• Combine vinegar and oil to marinate seaweed.

CRISP MARINATED CUCUMBERS

Steps:

• Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

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.

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.