nutritional information

Per 1/2-CUP SERVING:

  • Calories: 53
  • Protein: 2 g
  • Total Fat: <1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 10 g
  • Cholesterol: 0 mg
  • Sodium: 289 mg
  • Fiber: 2 g
  • Sugar: 8 g
Vegan Gluten-Free

Japanese Cucumber and Wakame Salad

Serves 4

This simple preparation is typical of a sunomono, any of a variety of vinegary cold dishes served as part of Japanese meals.
  • ½ cup dried wakame seaweed
  • 1 medium hothouse (English) cucumber, thinly sliced (1 ½ cups)
  • ¼ tsp. fine sea salt
  • ¼ cup rice vinegar
  • 1 ½ Tbs. natural sugar, such as
  • coconut sugar
  • 2 tsp. tan or black sesame seeds

1. Cover wakame with hot water, and let stand 10 to 15 minutes.

2. Place cucumber slices in colander, sprinkle with salt, and let stand 10 to 15 minutes. Cover cucumber slices with clean tea towel, and press down on cucumbers in colander to drain excess liquid.

3. Drain wakame, and transfer to medium bowl. Add cucumbers, vinegar, and sugar; mix well. Marinate 30 minutes or more, stirring several times.

4. Sprinkle with sesame seeds just before serving.

September 2014 p.50

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comments

This was OK. I had some wakame left over from another recipe and this recipe reminded me that I really don't like the fishy taste that comes along with seaweed, though the vinegar does take some of the edge off.

Lisa - 2014-10-08 00:04:59