dinner · Vegan
Japanese Cucumber and Seaweed Salad
A refreshing salad made with cucumbers and seaweed, dressed in a tangy sauce.
- Time
- 15 min
- Serves
- 2
- Calories
- 75
Protein
2 g
Carbs
9 g
Fat
4 g
Per serving. Nutrition is estimated from the ingredients.
stove
Ingredients
- cucumbers2
- dried seaweed1/4 cup
- rice vinegar2 tbsp
- soy sauce1 tbsp
- sesame oil1 tsp
- sesame seeds1 tsp
Method
- 1
Soak the dried seaweed in warm water for 10 minutes, then drain.
- 2
Slice cucumbers thinly and place them in a bowl.
- 3
In a separate bowl, mix rice vinegar, soy sauce, and sesame oil.
- 4
Add the soaked seaweed to the cucumbers and pour the dressing over the top.
- 5
Garnish with sesame seeds before serving.
