Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, wakame and cucumber salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Add the wakame along with cucumbers and scallions and toss well. Garnish with toasted sesame seeds and serve right away. Marinated in vinegar, sugar, salt, and soy sauce, this sweet & sour I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients.
Wakame and Cucumber Salad is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Wakame and Cucumber Salad is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook wakame and cucumber salad using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Wakame and Cucumber Salad:
- Take 2 cucumbers, cut, then add a bit of salt
- Prepare 1 handfull of wakame, soaked
- Prepare 2 tbsp mustard
- Prepare 1 tbsp honey
Wakame is a seaweed rich in vitamins, minerals and helps to balance hormones among many health benefits. This light, refreshing cucumber and wakame salad possesses just the right amount of thin, crunchy cucumber in proportion to delightfully chewy wakame seaweed, to tease your palate into wanting more. Tip: Make the dressing, and soak and drain the wakame and cucumbers well in advance. Wakame and cucumber salads are eaten almost daily during the hot Japanese summers.
Instructions to make Wakame and Cucumber Salad:
- Dressing: add the mustard and honey into a bowl then mix well. Set aside.
- Rinse the cucumbers, so they don't get too salty, the salt is to make the cucumbers softer and crunchy when eaten.
- Add the wakame and cucumbers into a bowl. Mix well.
- Add the dressing, mix again.
- Serve.
Arrange neat mounds of the salad in. Here, we've taken wakame and cucumbers, a traditional Japanese combination, and added paper-thin slices of crunchy jicama, which many associate with summer salads but is actually in season now. The salad is crisp and refreshing with a nice balance of salty-vinegary-nutty-sweet flavors. Drain and squeeze wakame gently to remove excess water. Whisk together vinegar, oil, and soy sauce in small bowl.
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