Seaweed and Cucumber Salad recipe - ingredients, nutrition and when to eat it
This tangy side dish lightly tosses soaked seaweed and cucumber in a vinegar dressing.
This tangy side dish lightly tosses soaked seaweed and cucumber in a vinegar dressing. The crisp cucumber and tender seaweed go well together, making it a refreshing accompaniment for lunch or dinner on a hot day.
Salads & light · 15 minutes to cook
Nutrition (per 207.5g serving): 64.5 kcal · protein 2.7g · carbohydrate 11.9g · fat 1.5g · sodium 668.9mg
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: Dried seaweed expands when soaked, so start with a small amount.
Tips: Toss the cucumber with the dressing just before eating to keep it crisp and prevent excess water from forming.
Tips: Taste the dressing after mixing it, then adjust the vinegar and sugar little by little.
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Ingredients (1 serving)
- Dried seaweed — 3 g
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 1.5 g
- Water — 50 ml