Seaweed Stem and Cucumber Salad recipe - ingredients, nutrition and when to eat it
Blanched seaweed stems and crisp cucumber are tossed in a tangy dressing. It’s a refreshing side dish to serve when you want to brighten up the meal.
Side dishes · 15 minutes to cook
Nutrition (per 193.3g serving): 61.2 kcal · protein 2.9g · carbohydrate 8.1g · fat 3.2g · sodium 455.7mg
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: Salted seaweed stems vary in saltiness by brand, so soak them in water, taste, and adjust the seasoning.
Tips: If the cucumber releases a lot of water, toss everything together just before serving to keep it crisp.
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Ingredients (1 serving)
- Seaweed stems — 70 g
- Cucumber — 0.5 pc
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Whole sesame seeds — 0.5 tsp