CUCUMBER-SEAWEED SALAD
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Provided by Amy Myers, MD
Categories HarperCollins Salad Side Cucumber Ginger Quick & Easy Quick and Healthy Healthy Dairy Free Peanut Free Wheat/Gluten-Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 10
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.
QUICK AND EASY ASIAN SESAME CUCUMBER SALAD
A chilled sesame salad of spiralized cucumber. It reminds me of the seaweed salad you get at Japanese restaurants, but just cucumbers.
Provided by Carol Castellucci Miller
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
- Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
- Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 8 g, Fat 3.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 958.4 mg, Sugar 5 g
KOMBU SEAWEED SALAD
Perfect way to use leftover kombu from making dashi. You can use ponzu sauce in addition to or instead of soy sauce if you want to experiment.
Provided by Tallgirl6234
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until kombu has softened, about 5 minutes. Drain and cool until easily handled, 5 to 10 minutes. Slice rehydrated kombu into thin strips.
- Whisk honey, soy sauce, ginger, and rice vinegar together in a large bowl. Add kombu, carrots, cucumbers, and sesame seeds; toss to combine. Let sit in the refrigerator until flavors combine, 10 to 15 minutes.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 23.5 g, Fat 0.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 892.4 mg, Sugar 11.3 g
SEAWEED SALAD
Seaweed has amazing properties! Sea vegetables are virtually fat-free, low calorie and are one of the richest sources of minerals in the vegetable kingdom. According to Seibin and Teruko Arasaki, authors of Vegetables from the Sea, "All of the minerals required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, there are many trace elements in seaweeds." They also contain vitamins as vitamin A (in the form of beta-carotene), B1, B2, B6, niacin, vitamin C, pantothenic acid, and folic acid. Analysis has shown trace amounts of vitamin B12, which rarely occurs in land vegetables. Sea vegetables have been shown to cleanse the body of toxic pollutants. Seaweed feeds the shafts and the ducts of the scalp to help improve the health of the hair. It has been said that the thick, black, lustrous hair of the Japanese is partly due to their regular diet of brown sea vegetables such as arame. Research has shown that minerals are important to healthy hair growth, and arame has a high mineral content. Other health benefits, according to Carlson Wade's book Health Secrets from the Orient, include regulating the hormones, enriching the bloodstream, assisting in metabolism, promoting a youthful skin color, and helping to warm the body to promote mental youthfulness. So enjoy this nutritionally-packed food on the planet.
Provided by Rita1652
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
CUCUMBER AND MARINATED SEAWEED SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
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 SALAD WITH CUCUMBER
Provided by Mark Bittman
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 445 milligrams, Sugar 1 gram
SEAWEED AND CUCUMBER SALAD
Make and share this Seaweed and Cucumber Salad recipe from Food.com.
Provided by Scarlett516
Categories Japanese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
CUCUMBER SEAWEED SALAD
Reap the health benefits of seaweed in this cool and refreshing salad.Courtesy of Kristen Eppich.
Provided by Food Network Canada
Categories appetizer,lunch,salad,vegetables
Time 15m
Yield 4 - 6 servings
Number Of Ingredients 8
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 SALAD WITH SEAWEED
Provided by Molly O'Neill
Categories salads and dressings
Time 25m
Yield 6 servings
Number Of Ingredients 7
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.
CHICKPEA SALAD WITH GIM
The salty, nutty and gloriously savory flavors of gim - the Korean roasted and seasoned seaweed - anchor this easy chickpea salad. Packed with umami, sheets of crisp gim are finely chopped into onyx-black confetti, speckling the sesame oil and mayonnaise-bound chickpeas. (Note that Japanese nori, the unseasoned sheets of seaweed used for sushi, are too dry and will not work in this recipe.) As it sits, the salad absorbs the dressing and the raw red onion mellows out beautifully, which means this is an ideal contender for making ahead and lugging to picnics whenever.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, weeknight, beans, salads and dressings, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To a large bowl, add the mayonnaise, sesame oil, rice vinegar and sugar. Season with salt and pepper and whisk until smooth.
- Add the red onion, gim and chickpeas to the bowl and toss to combine.
- Serve immediately or pack in an airtight container and store in the refrigerator for up to 4 days.
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