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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 – Ask any Japanese, and good chances are they all know this dish. This simple recipe of seaweed salad embraced the edible nutrient-rich sea vegetable to make it a delight in your meal. It’s just a breeze to make it, and you will be impressed by the subtly sweetness of the cucumber and the silky smooth texture of the seaweed. Today’s highlight from All Asia Recipes, we would love to share this traditional and healthy salad recipe. 

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Steps

1
Done

Soak dried seaweed in water for about 10 minutes, wash it and place it into a basket.
Peel cucumber and slice it thin. 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 finished sauces, mix them well until you feel the cucumber and seaweed absorb the condiments.

3
Done

Japanese seaweed salad with an easy recipe - checked! You can serve it for dinner or as a side dish in our meals. It will be a refreshing touch to your meal.

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