Cucumber, Chive, and Seaweed Salad recipe - ingredients, nutrition and when to eat it
A light summer side dish made by tossing cucumber and chives with shredded roasted seaweed.
A light summer side dish made by tossing cucumber and chives with shredded roasted seaweed. The cucumber is crisp, while the chives and seaweed add a fragrant touch, making it a good accompaniment to rice or grilled meat.
Side dishes · 10 minutes to cook
Nutrition (per 248g serving): 125.7 kcal · protein 5.7g · carbohydrate 14.6g · fat 6.7g · sodium 427.8mg
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: If the cucumber is very watery, gently pat it dry with a paper towel so the dressing does not become diluted.
Tips: Add the seaweed at the end to better preserve its crisp aroma.
Tips: Toss the cucumber right away without salting it in advance to keep its crunch.
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Ingredients (1 serving)
- Cucumber — 1 pc
- Chives — 30 g
- Roasted seaweed — 2 sheet
- Korean red pepper flakes — 1 tsp
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Sugar — 1 tsp