CUCUMBER AND MARINATED SEAWEED SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
- Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.
SEAWEED SALAD WITH CUCUMBER
Provided by Mark Bittman
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse seaweed, and soak it in at least 10 times its volume of water.
- Wash and dice cucumber; do not peel unless necessary. When seaweed is tender, 5 minutes later, add konyaku if you are using it, then drain and squeeze mixture to remove excess water. Pick through seaweed to sort out hard bits; chop if pieces are large. Combine cucumber and seaweed; shred or chop chicken or shrimp if necessary, and add to bowl.
- Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 445 milligrams, Sugar 1 gram
CUCUMBER SALAD WITH SEAWEED
Provided by Molly O'Neill
Categories salads and dressings
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, thoroughly mix the cucumbers with the salt by hand for about 2 minutes and let them sit for 10 minutes. Fill the bowl with cold water and strain.
- Strain the seaweed. In a clean bowl, combine the vinegar sauce and sugar to taste. Toss in the cucumbers and the seaweed until well combined with the sauce.
- Serve mounded on individual plates with a slice of lemon and sprinkled with sesame seeds.
SEAWEED AND CUCUMBER SALAD
Make and share this Seaweed and Cucumber Salad recipe from Food.com.
Provided by Scarlett516
Categories Japanese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a small pot of water to a boil.
- While the water is coming to a boil, soak the seaweed in cool water for 10 minutes.
- Put the seaweed into the boiling water, remove immediately, then plunge into the cold water.
- Dry the seaweed, trim any rough parts, and chop.
- Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible.
- Mix the cucumber and seaweed.
- Combine the remaining ingredients and pour over the vegetables.
- Chill up to 2 hours before serving.
SEAWEED SALAD
Seaweed comes in many forms, and is used extensively in Japanese cuisine. Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth. Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly. Two types that are commonly available are reddish-purple dulse and bright green wakame. Both simply need bathing in cold water for a few minutes to soften and ready them for use. Once soaked and drained, the seaweed is tossed with a simple traditional dressing of sesame oil with ginger and soy. My version makes a fine vegetarian meal, with thin slices of carrot, radish, cucumber and daikon, along with avocado, green onion, pumpkin seeds and sesame seeds.
Provided by David Tanis
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Put the dulse and wakame in a large bowl and cover with cold water. Let soak 5 to 10 minutes, until softened. Drain in a colander, pat dry and place in a serving bowl.
- To make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.
- Spoon half the dressing over the seaweed, add the lime juice and toss gently. Taste and add a small amount of salt if necessary. Surround the salad with the carrot, radish, daikon, cucumber and avocado. Season them lightly with salt and drizzle with the remaining dressing.
- Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
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