Sunday, May 13, 2012

Posted from

Cucumber Seaweed Salad

Cucumber Seaweed Salad
If you are having difficulty adding seaweed (sea vegetables) into your Healthiest Way of Eating, try this easy-to-prepare salad and enjoy all of the extra minerals the sea vegetables have to offer.

Prep and Cook Time: 15 minutes
  • 1 TBS dried arame or hijiki sea vegetables
  • 3 cups cucumber, peeled, seeds scooped out, sliced
  • 1 medium tomato, seeds and excess pulp removed, sliced
  • 1 TBS minced scallions
  • 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
  • *For more on the safety of sea vegetables such as hijiki:
  • The safety factors regarding sea vegetables, such as hijiki
  1. Rinse and soak arame or hijiki in warm water while preparing rest of ingredients.
  2. Peel cucumber and cut in half lengthwise. Scoop out seeds with a small spoon and slice thin.
  3. Cut tomato in half crosswise and squeeze out seeds. Quarter and cut out excess pulp. Cut into slices about 1/4-inch wide.
  4. Whisk rest of ingredients together. Squeeze out excess water from seaweed. Chop if necessary. You don't want seaweed pieces to be too large. Toss everything together and serve immediately.
Serves 2
Printer Friendly Version of Cucumber Seaweed Salad
In-Depth Nutritional Profile for Cucumber Seaweed Salad

No comments:

Post a Comment

Real Time Analytics