Seaweed and Cucumber Salad

Ingredients
  • 1 cup Dried seaweed (wakame kelp or any edible seaweed) 250 ml
  • 1/2 tbsp Reduced-sodium soy sauce 7.5 mL 7.5 ml
  • 1 tsp Granulated sugar 5 mL 5 ml
  • 3 cups Cucumber 750 ml
  • 1 tbsp Roasted sesame seed 15 ml
  • 1-1/2 tbsp Rice vinegar 22.5 ml
  • 2 tbsp Peanuts dry roasted, no salt added 30 ml
Ingredients
  • 1 cup Dried seaweed (wakame kelp or any edible seaweed) 250 ml
  • 1/2 tbsp Reduced-sodium soy sauce 7.5 mL 7.5 ml
  • 1 tsp Granulated sugar 5 mL 5 ml
  • 3 cups Cucumber 750 ml
  • 1 tbsp Roasted sesame seed 15 ml
  • 1-1/2 tbsp Rice vinegar 22.5 ml
  • 2 tbsp Peanuts dry roasted, no salt added 30 ml
Instructions
  1. Soak the dried seaweed in water for about 5 minutes until expanded in size and softened. Discard the water and use a paper towel to dry the seaweed and set aside.
  2. Use mortar and pestle to grind toasted sesame seed and peanuts until fine or you achieve your desired consistency.
  3. Mix the sesame and peanut with 5 mL (1 tsp) of sugar, 15 mL (1 Tbsp) of soy sauce and 22.5 mL (1 ½ tbsp) of rice vinegar and mix thoroughly
  4. Peel and thinly slice the cucumber and the seaweed. Mix cucumber, seaweed, and the sauce in a bowl
  5. Serve the salad in a small bowl
Servings:2
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Nutrition Facts
Seaweed and Cucumber Salad
Amount Per Serving
Calories 132.5 Calories from Fat 61
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 293.6mg 12%
Total Carbohydrates 13.2g 4%
Dietary Fiber 2.7g 11%
Sugars 5.3g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.