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Japanese Seaweed Salad: Cucumber and Seaweed Salad Recipe

Ingredients

15 grams dried seaweed
1 teaspoon salt
3 tablespoons rice vinegar
1 tablespoon white sugar
½ of a tablespoon seasame oil
1 cucumber
½ of a teaspoon chopped ginger
2 tablespoons dashi stock
1 tablespoon soy sauce

Nutritional information

60
Calories
24.50 mg
vitamin C
0.18mg
copper
0.45mg
manganese
0.8mg
pantothenic acid
0.25mg
vitamin B6
54mg
folate
85mg
phosphorus
48mg
magnesium
517mg
potassium
3g
fiber
1.5mg
vitamin B3
0.2mg
vitamin B2
3.46mg
molybdenum
4g
protein
0.1mg
vitamin B1
68IU
vitamin A
1.23mg
iron

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Japanese Seaweed Salad: Cucumber and Seaweed Salad Recipe

Features:
  • Fresh
  • Low Carb
  • Vegan
Cuisine:

Cucumber and seaweed salad – Great choice for health

  • 15 minutes
  • Serves 4
  • Easy

Directions

Japanese seaweed salad is one of the favorite dishes of Japanese people. They love to use seaweed in their dishes not only because of its tasty flavor but also its benefits to health. So, many Japanese dishes involve seaweed as one of the necessary ingredients, including Japanese seaweed salad. Hence, in this article, All Asia Recipes will introduce one nutritious and healthy salad which is cucumber and seaweed salad. It is very simple, very easy to make and good for our health as well as our skin.

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Steps

1
Done

Soak dried seaweed in water for about 10 minutes, then wash it and place it into a basket to remove Peel cucumber and slice it. Next, put cucumber in a bowl and add 1 teaspoon of salt, squeeze gently to make cucumber soft. Add the sugar, rice vinegar, dashi stock, soy sauce and sesame oil in a saucepan. Cook until the color of the mixture turns yellowish brown, then turn off the stove.

2
Done

Place cucumber and seaweed in a large bowl, sprinkle the already finished sauces, mix them well until we feel the cucumber and seaweed absorb condiments.

3
Done

We have already made Japanese seaweed salad with an easy recipe. We can have it for dinner or for a side dish in our meals, which is very good for our health.

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