Seaweed and Cucumber Salad recipe - ingredients, nutrition and when to eat it
Soaked seaweed and cucumber are lightly tossed in a vinegar dressing. Its refreshing, tangy flavor is especially welcome on hot days or when you want something…
Soaked seaweed and cucumber are lightly tossed in a vinegar dressing. Its refreshing, tangy flavor is especially welcome on hot days or when you want something light with your meal.
Side dishes · 15 minutes to cook
Nutrition (per 139g serving): 106 kcal · protein 3.1g · carbohydrate 10.4g · fat 6.4g · sodium 671.9mg
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: Squeeze the soaked seaweed thoroughly so it does not dilute the dressing.
Tips: Salting the cucumber in advance can draw out too much water, so it is better to slice and toss it right away.
Tips: Chilling it in the refrigerator for about 10 minutes makes the tangy flavor more pronounced.
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Ingredients (1 serving)
- Dried wakame — 5 g
- Cucumber — 0.5 pc
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Garlic — 0.5 pc