Seaweed and Cucumber Salad with Rice Wine Vinegar Dressing Recipe

Summary

Preparation Time25 MinCooking Time15 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Mixed dried seaweeds1 Ounce (25 Gram, Such As Dulse And Sea Lettuce)
 Cucumber1 Small
 Mirin3 Fluid Ounce (75 Milliliter)
 Rice wine vinegar3 Fluid Ounce (75 Milliliter)
 Golden caster sugar2 Tablespoon
 Lemon juice2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 397 Calories from Fat 0

% Daily Value*

Total Fat 0.06 g0.08%

Saturated Fat 0.02 g0.09%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 776.1 mg32.3%

Total Carbohydrates 87 g29.1%

Dietary Fiber 11.7 g46.8%

Sugars 55.1 g

Protein 12 g23.9%

Vitamin A 69.2% Vitamin C 82%

Calcium 1% Iron 0.83%

*Based on a 2000 Calorie diet

Directions

1. Place the seaweed in a bowl, cover with cold water and leave to stand for 15-20 minutes to soften.
2. Cut the cucumber in half lengthways, then slice it very thinly into half moons. Drain the seaweed and roughly chop any large pieces. Put the chopped seaweed in a bowl with the sliced cucumber.
3. Mix the mirin with the rice wine vinegar and sugar and heat very gently in a small saucepan until the sugar has dissolved. Remove from the heat and allow to cool, then add the lemon juice.
4. Pour the dressing over the seaweed and cucumber and toss lightly. Serve in small mounds on individual plates.
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