LOCATION: Recipes >> Asian >> Seaweed Salad 02
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Seaweed Salad 02
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Seaweed and Cucumber Salad
1/2 cucumber
1 tablespoon sesame oil
1 cup bean sprouts
3/4 cup fresh wakame seaweed
4 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sake
2 tablespoons rice vinegar
1/4 teaspoon Japanese chili pepper powder
1/2 clove garlic
1/4 teaspoon salt
1 tablespoon sesame oil
1 teaspoon ginger root, peeled and chopped
Wash cucumber and slice thinly. Saute in sesame oil over medium
heat for 2 minutes. Boil bean sprouts until crisp and tender, about
1 minute. Drain and rinse under cold water.
Wash salt off fresh wakame seaweed and soak for about 5 minutes.
Chop into 1-inch pieces. If you use dried seaweed, soak it in water
for about 20 minutes, remove the hard parts, and chop into 1-inch
pieces.
Arrange cucumber, seaweed, and bean sprouts on a platter.
Combine dressing ingredients and mix well. Toss with salad just
before serving. Garnish with chopped ginger.
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