Cucumber and Seaweed Vinegar Salad recipe - ingredients, nutrition and when to eat it
A side dish and salad of cucumber and rehydrated seaweed lightly tossed in a tangy vinegar dressing.
A side dish and salad of cucumber and rehydrated seaweed lightly tossed in a tangy vinegar dressing. Crisp and refreshing, it makes a lovely accompaniment to lunch or dinner on a warm day.
Salads & light · 15 minutes to cook
Nutrition (per 123g serving): 34.7 kcal · protein 2g · carbohydrate 6.3g · fat 0.7g · sodium 310.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the rehydrated seaweed dry so the dressing doesn't get watered down.
Tips: Toss the cucumber just before serving to keep it crisp.
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Ingredients (1 serving)
- Cucumber — 0.5 pc
- Dried seaweed — 2 g
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Soy sauce — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp