Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, cucumber and seaweed salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Cucumber and Seaweed Salad is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Cucumber and Seaweed Salad is something that I have loved my whole life.
Marinated in vinegar, sugar, salt, and soy sauce, this sweet & sour I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients. To top it off, you can garnish with. The following chart shows the nutrients for which Cucumber Seaweed Salad is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications).
To get started with this particular recipe, we have to prepare a few components. You can cook cucumber and seaweed salad using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cucumber and Seaweed Salad:
- Take 2 large cucumbers, thinly sliced
- Take 2 Tbs cut dried sea weeds
- Get 1/4 cup(60ml) vinegar
- Make ready 1/4 cup(60ml) soy sauce(I used less sodium)
- Take Drizzled sesame seed oil
- Make ready 1 Tbsp Toasted sesame seeds (optional)
If there are lots of seeds, scrape them out. Combine the remaining ingredients and pour over the vegetables. Very easy to make Japanese Mozuku seaweed and cucumber sunomono, or vinegar salad. Optional garnish includes grated ginger or sliced myoga ginger.
Instructions to make Cucumber and Seaweed Salad:
- Soak the sea weeds in the water as directed, then drain the water well.
- Peel and slice the cucumbers very thinly.
- Add the sea weeds.
- Add vinegar and soy sauce, combine well, sit in refrigerator for 1 hour.
- Ground toasted sesame seeds and sprinkle over the salad if desired. Enjoy fresh sesame flavour!
Mozuku and Cucumber Japanese Vinegar Salad (Sunomono) Recipe. If uncut, slice into thin strips. Lay on paper towel to drain, and squeeze Toss together with seaweed, cucumber and sliced kale, sprinkling with sesame seeds. While great on its own, this salad also acts for a great base with a. This light, refreshing mix of vegetables and seaweed is one of the most popular appetizers in Japan.
So that is going to wrap it up for this special food cucumber and seaweed salad recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
