63 Cucumber and Seaweed Salad * * *

63 Cucumber and Seaweed Salad * * *

63 Cucumber and Seaweed Salad * * *

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63 Cucumber and Seaweed Salad * * *

INGREDIENTS

  • 3-4 (Japanese) cucumbers
  • 1/2 cup of kelp (can substitute dried Japanese konbu/Korean kombu if it is sliced thinly enough to cook quickly)
  • 1/3 cup of carrots, sliced
  • 1 Tbsp of ginger, sliced or julienned
  • 2-3 Tbsp of soy sauce
  • 1-3 Tbsp of vinegar
  • A dash of sesame oil
  • A pinch of salt
  • A pinch of sugar

DIRECTIONS

Step 1
Soak the kelp in water until soft. If you are using dried kelp, clean it thoroughly with water before soaking.
Step 2
Boil water in a small pot. Add the soaked kelp and cook for about 3 minutes until soft, then remove and allow any excess water to drain out. Add half of the seasonings and all of the ginger. Mix well and set aside.
Step 3
Wash the cucumber and cut it into 1.5-inch long strips. Mix with some salt and set aside.
Step 4
Peel the carrots and cut them into 1.5-inch long diagonal thin slices. Add them to the cucumber. Then add the other half of the seasonings and mix well. Next add the seasoned kelp to the mixture. Sprinkle with a little bit of sesame oil and mix well. Transfer to a dish a serve.