Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, wakame and cucumber salad. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Marinated in vinegar, sugar, salt, and soy Squeeze water out from wakame seaweed and cucumber. Add them into the bowl with seasoning and coat well. Add the wakame along with cucumbers and scallions and toss well.
Wakame and Cucumber Salad is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Wakame and Cucumber Salad is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have wakame and cucumber salad using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Wakame and Cucumber Salad:
- Prepare 2 cucumbers, cut, then add a bit of salt
- Prepare 1 handfull of wakame, soaked
- Take 2 tbsp mustard
- Get 1 tbsp honey
Wakame is a seaweed rich in vitamins, minerals and helps to balance hormones among many health benefits. This light, refreshing cucumber and wakame salad possesses just the right amount of thin, crunchy cucumber in proportion to delightfully chewy wakame seaweed, to tease your palate into wanting more. Tip: Make the dressing, and soak and drain the wakame and cucumbers well in advance. Here, we've taken wakame and cucumbers, a traditional Japanese combination, and added paper-thin slices of crunchy jicama, which many associate with summer salads but is actually in season now.
Instructions to make Wakame and Cucumber Salad:
- Dressing: add the mustard and honey into a bowl then mix well. Set aside.
- Rinse the cucumbers, so they don't get too salty, the salt is to make the cucumbers softer and crunchy when eaten.
- Add the wakame and cucumbers into a bowl. Mix well.
- Add the dressing, mix again.
- Serve.
The salad is crisp and refreshing with a nice balance of salty-vinegary-nutty-sweet flavors. Drain and squeeze wakame gently to remove excess water. Wakame and cucumber salads are eaten almost daily during the hot Japanese summers. Arrange neat mounds of the salad in. The combination of cucumber and wakame is one of the most popular types of Sunomono.
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