Seaweed Salad with Cucumber
A Japanese-style salad of rehydrated wakame and thinly sliced cucumbers tossed in a rice vinegar, lemon, tahini, and miso dressing, topped with sesame seeds. Fresh and bright; best eaten the day it's made.
From The How Not to Age Cookbook
- Prep
- 15 min
- Total
- 15 min
- Yield
- 4 servings
- Category
- Salad
- Cuisine
- Japanese
Nutrition (estimated)
per about 1/2 cup- Calories
- 45 kcal
- Protein
- 2 g
- Fat
- 2 g
- Carbs
- 6 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 180 mg
Ingredients
- dried wakame seaweed
- rice vinegar
- lemon juice
- Umami Sauce 2.0
- tahini
- white miso paste
- Persian or English cucumbers
- sesame seeds
Instructions
- Soak wakame in 2 cups room-temp water ~10 min; drain and squeeze dry. Cut into thin strips if needed.
- Whisk vinegar, lemon juice, Umami Sauce 2.0, tahini, and miso for dressing.
- Halve cucumbers lengthwise, slice into thin half-moons, and toss with dressing.
- Add wakame, toss, and serve in small bowls topped with sesame seeds. Best same day.