Buckwheat Jelly Salad with Seaweed Flakes recipe - ingredients, nutrition and when to eat it
This light bowl pairs buckwheat jelly with cucumber and seaweed flakes, served with a savory, tangy soy dressing.
This light bowl pairs buckwheat jelly with cucumber and seaweed flakes, served with a savory, tangy soy dressing. The springy jelly goes well with crisp cucumber, making it a nice side for lunch or a refreshing dinner dish.
Salads & light · 10 minutes to cook
Tips: The jelly can break apart if mixed too vigorously, so drizzle the dressing over it or gently turn it with a wide spatula.
Tips: After slicing the cucumber, lightly press it with a paper towel to remove excess moisture and keep the dressing from getting watery.
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Ingredients (1 serving)
- Buckwheat jelly — 180 g
- Cucumber — 0.5 pc
- Crumbled seaweed — 1 Tbsp
- Soy sauce — 1 Tbsp
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 1 Tbsp