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
WAKAME (SEAWEED) SALAD
Make and share this Wakame (Seaweed) Salad recipe from Food.com.
Provided by RogueMeUp
Categories Vegetable
Time 6h5m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in an airtight container.
- Chill at least 6-8 hours.
- Enjoy!
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- Place 4 tbsp dried wakame seaweed in a bowl. Break the wakame into smaller bite size pieces if they are not pre-cut. Pour warm water to completely cover the wakame by at least a couple inches. Dried wakame soak up a lot of water. Check in a few minutes and add more water if necessary to ensure all the wakame are submerged. It takes about 15 minutes to rehydrate.
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