Seaweed and Cucumber Salad
Ingredients
  • 1cup Dried seaweed (wakame kelp or any edible seaweed)250 ml
  • 1/2tbsp Reduced-sodium soy sauce 7.5 mL7.5 ml
  • 1tsp Granulated sugar 5 mL5 ml
  • 3cups Cucumber750 ml
  • 1tbsp Roasted sesame seed15 ml
  • 1-1/2tbsp Rice vinegar22.5 ml
  • 2tbsp Peanuts dry roasted, no salt added30 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