Seaweed Salad With Cucumber

Ingredients

• 1 ounce wakame or assorted seaweeds
• ½ pound thin-skinned cucumber
• 4 ounces konyaku, shredded (optional)
• ½ to 1 pound cooked chicken or cooked shrimp (optional)
• ¼ cup minced shallot, scallion or red onion
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon mirin
• 1 tablespoon sesame oil
• ¼ teaspoon cayenne, or to taste
• Salt, if necessary
• 1 tablespoon toasted sesame seeds (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    59 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 503 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Rinse seaweed, and soak it in at least 10 times its volume of water.
2. 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.
3. Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.