Cucumber and Wakame Seaweed Salad

Cucumber and Wakame Seaweed Salad (Sunomono)

Ingredients:

* 1 small cucumber
* 1 cup wakame seaweed (softened)
* 4 tbsp rice wine vinegar
* 2 tbsp sugar
* 1/2 tsp salt

INSTRUCTIONS
Cut softened wakame seaweed into about 2inch-long pieces. Slice cucumber into thin rounds. Put salt over cucumber slices and set aside for 20 minutes. Squeeze cucumber slices to remove the liquid. Mix vinegar and sugar in a bowl. Add wakame seaweed and cucumber slices in the bowl and mix well. The seaweed salad recipe is ready to serve...enjoy !
cucumber-seaweed-salad

Tasty Seaweed Salad

Tasty Seaweed Salad Recipe

Ingredients:

1. dried wakame, dried arame, dried hijiki seaweeds, enoki mushrooms
2. scallions
3. cucumber

For the marinade:

• 1 tbsp rice vinegar
• 1 tsp salt

For the dressing:

• 4 tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp dashi stock

INSTRUCTIONS
1. Soak the wakame for 10 minutes, and the arame and hijiki for 30 minutes
2. Cut the scallions into 4cm long strips and soak them in cold water to make them curl up, then drain.
3. slice the cucumber into thin half-moon shapes.
4. Cook the wakame and enoki in boiling water for 2 minutes, add the arame and hijiki seaweed for a few secinds then remove them immediately. Drain and marinate with vinegar and salt, then chill in the refrigerator.
5. Mix the dressing ingredients.
6. Put everything in a large bowl and serve with the dressing.
The seaweed salad recipe is ready...enjoy it !

cucumber-and-wakame-seaweed-salad

Cucumber and Wakame Seaweed Salad

Cucumber and Wakame Seaweed Salad Recipe

Ingredients

• 1/2 of an English cucumber
• 2 tablespoons of wakame seaweed
  
• 1/2 fresh ginger root
• For the dressing you will need: 1 tablespoon of light soy sauce
• 1 1/2 tablespoons dashi stock
• 1 1/2 tablespoons rice vinegar
• 1/2 tablespoon sugar

Tip -Don't use field cucumbers for this recipe as they are coated with wax. English, Japanese or even Lebanese cucumbers are a great choice.

INSTRUCTIONS
Preparation Wakame / Seaweed : Soak in warm water for about 6 or 7 minutes. Drain and cut off strings. Place the seaweed in boiled water and then a bowl of cold water. This will make it a beautiful emerald green color.
Cucumber: Sprinkle some sea salt on a cutting board. Roll cucumber in the salt. Rinse in cold water and cut into paper-thin slices.
Place the slices in bowl of salted water and let soak until they are soft. Use a sushi mat to wring out the water.

Method
Combine ingredients for the dressing and chill in the fridge with all of the other ingredients.
Presentation
Arrange small portions of the wakame seaweed , cucumber, strips of ginger in a small bowl. Pour the chilled dressing around the ingredients and not on top. Enjoy!
tasty-seaweed-salad.

Easy to make seaweed salad

Easy to make seaweed salad recipe...try this !

Ingredients

• 3/8 oz dried dried wakame
• 3 tablespoons light soy sauce
• 3 tablespoons rice vinegar (without seasoning)
• 1 teaspoon sugar
• 2 tablespoons sesame oil
• 2 scallions, thinly sliced
• 1 teaspoon finely grated ginger
• 1 tablespoon toasted sesame seeds

INSTRUCTIONS

Soak dried wakame in warm water for about 5-8 minutes Drain and place in a bowl of water. Quickly remove and plunge into cold water
Mix vinegar, soy sauce, sesame oil, sugar, and ginger in a bowl until sugar is dissolved.
Mix wakame and dressing.
Sprinkle with toasted sesame seeds and scallions
Chill in fridge prior to serving ...and the seaweed salad recipe is ready to serve...enjoy the salad.
cucumber-and-wakame-seaweed-salad.

Salted Seaweed Salad with Lemon and Freshly Grated Ginger

Salted Seaweed Salad with Lemon and Freshly Grated Ginger

INGREDIENTS
* 1 (500-gram) bag salted tosaka ao, or about 3 very loosely packed cups of another seaweed
* 1 tablespoon rice wine vinegar
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon kosher salt
* 1 teaspoon sugar
* 1/2 teaspoon finely grated fresh ginger
* 1-1/2 teaspoons Japanese soy sauce
* 4 teaspoons Japanese or Chinese sesame oil
* 1 tablespoon sesame seeds, toasted until golden brown in a hot skillet

INSTRUCTIONS
Rinse the seaweed in a large bowl in three or four changes of cold water, swishing it around to release the salt. Cover with water and set it aside to soak for 10 minutes. Drain, and then thoroughly squeeze the seaweed between clean kitchen towels to remove all excess moisture. Return to a dry mixing bowl.

Prepare the dressing: Whisk the vinegar, lemon juice, salt, and sugar together in a bowl until the crystals dissolve. Add the ginger, soy sauce, and sesame oil, whisking to incorporate.
When ready to serve, toss the seaweed with most of the dressing and half of the sesame seeds. Taste and add more dressing to suit your taste. Divide among six small salad bowls, sprinkle each portion of seaweed with the remaining sesame seeds, and the seaweed salad recipe is ready to serve immediately.
easy-to-make-seaweed-salad.

Seaweed Salad-2

Seaweed Salad..another nice seaweed salad recipe to try ! Great !

Ingredients:

• 3/4 oz dried wakame seaweed (whole or cut)
• 3 tablespoons rice vinegar (not seasoned)
• 3 tablespoons soy sauce
• 2 tablespoons Asian sesame oil
• 1 teaspoon sugar
• 1 teaspoon finely grated peeled fresh ginger
• 1/2 teaspoon minced garlic
• 1 small tart apple (1/4 lb) such as Granny Smith
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sesame seeds, toasted

INSTRUCTIONS:
Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro,
tossing to combine well. Sprinkle salad with sesame seeds. The seaweed salad recipe is ready to serve....enjoy this great salad ! Nice one !

Cucumber Seaweed Salad

Cucumber Seaweed Salad...a nice seaweed salad recipe to try !

Ingredients:

• 1 TBS dried hijiki seaweed
• 3 cups cucumber, peeled, seeds scooped out and sliced
• 1 medium tomato, seeds and excess pulp removed, sliced
• 1 TBS minced scallion green or green onions

Dressing

• 3 TBS rice vinegar
• 2 TBS soy sauce
• 1/2 TBS finely minced fresh ginger
• 1/2 TBS chopped fresh cilantro
• extra virgin olive oil to taste
• Salt and white pepper to taste

INSTRUCTIONS:
Rinse and soak hijiki in warm water while preparing rest of ingredients.
Peel cucumber and cut in half lengthwise. Scoop out seeds with a small spoon and slice thin.
Cut tomato in half crosswise and squeeze out seeds. Quarter and cut out excess pulp. Cut into slices about Вј inch wide.
Whisk rest of ingredients together. Squeeze out excess water from seaweed. Chop if necessary. You don´t want hijiki pieces to be too large. Toss everything together and the seaweed salad recipe is ready to serve immediately. Enjoy it !