Ingredients and Weight:
- 2 English cucumbers (1 pound), peeled and thinly sliced
- 1/2 medium onion (8 ounces), thinly sliced
- 1 cup dried wakame seaweed (2 ounces), soaked in cold water for 15 minutes
- 1/4 cup rice vinegar (4 ounces)
- 1/4 cup sugar (4 ounces)
- 1/4 cup reduced-sodium soy sauce (4 ounces)
- 1 teaspoon sesame oil (0.2 ounces)
- 1/2 teaspoon ground black pepper (0.1 ounces)
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine cucumbers, onions, and drained wakame.
- In a separate bowl, whisk together rice vinegar, sugar, soy sauce, sesame oil, and black pepper.
- Pour dressing over cucumber mixture and toss to coat.
- Serve chilled for best flavor.
Nutritional Information:
- Calories: 75 per serving
- Fat: 1 gram
- Carbohydrates: 14 grams
- Protein: 2 grams
- Fiber: 3 grams
- Sodium: 200 milligrams
Dish Characteristics:
- Refreshing and crunchy
- Sweet and tangy with a hint of umami
- Gluten-free and vegan
- Perfect for summer gatherings or as a side dish
User Comments:
- "This salad is so light and refreshing, perfect for a hot day."
- "I love the combination of flavors and textures. The wakame seaweed adds a nice touch."
- "I used this salad as a side dish for grilled salmon and it was a hit with my guests."
Special Precautions and Tips:
- If you can't find dried wakame seaweed, you can substitute it with fresh sushi-grade seaweed.
- Adjust the amount of sugar in the dressing to your taste preference.
- The salad can be made ahead of time and refrigerated for up to 2 days.
